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Wheat and Maize Bread
From Cassell's dictionary of cookery, 1892
Serves 20
Bread made this way is inexpensive and wholesome with a peculiar flavor that improves with acquaintance.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1281Calories
48 gProtein
132 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories1281 kcal
Protein48 g
Carbohydrates132 g
Fiber50 g
Sugars2.6 g
Total Fat70 g
Saturated Fat6.1 g
Monounsaturated Fat13 g
Polyunsaturated Fat46 g
Cholesterol0 mg
Sodium2475 mg
Potassium1638 mg
Calcium489 mg
Iron20 mg
Magnesium661 mg
Phosphorus1261 mg
Zinc9.3 mg
Copper2.2 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K6.9 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)5.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)21 mg
Folate814 mcg
Choline135 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2255. The excerpt below is the record exactly as published.
Wheat and Maize Bread.— Mix seven pounds of Indian meal with double its weight in wheaten flour, and add four ounces of salt. Mix a pint and a half of fresh yeast with two quarts of boiling water
Cook this with the app: pantry check, scaling, and the assistant.