Wheat Bread
From The art of cooking, 1880
Cool bread on a sieve or towel to prevent dampness.
Presented as published in 1880. 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
5840Calories
175 gProtein
1232 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories5840 kcal
Protein175 g
Carbohydrates1232 g
Fiber2.3 g
Sugars0 g
Total Fat24 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7056 mg
Potassium2331 mg
Calcium394 mg
Iron90 mg
Magnesium452 mg
Phosphorus1810 mg
Zinc14 mg
Copper2.6 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)15 mg
Riboflavin (B2)7.4 mg
Niacin (B3)110 mg
Folate2763 mcg
Choline9.1 mg
Caffeine0 mg
Water1004 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 84. The excerpt below is the record exactly as published.
Wheat Bread. — Three and one-half pounds of flour, one ounce of compressed yeast, one dessert spoon- ful of salt, one and three-quarters pints of tepid water
Cook this with the app: pantry check, scaling, and the assistant.