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Wheat Bread
From Harper's cook book encyclopædia, 1902
Serves 5
Can be varied by making some dough into biscuits or rolls.
Presented as published in 1902. 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
776Calories
23 gProtein
159 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories776 kcal
Protein23 g
Carbohydrates159 g
Fiber0.7 g
Sugars2.5 g
Total Fat5.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Cholesterol2.6 mg
Sodium1409 mg
Potassium297 mg
Calcium43 mg
Iron11 mg
Magnesium56 mg
Phosphorus233 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate380 mcg
Choline2.1 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 38. The excerpt below is the record exactly as published.
Wheat Bread. — One table-spoonful of butter or lard, one table-spoonful of sugar, one table-spoonful of salt, one pint of milk or water (lukewarm), two quarts of flour, half a yeast cake
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