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Wheat Bread
From Handbook of practical cookery, 1886
Serves 7
Bread should cool on a sieve or towel to avoid dampness.
Presented as published in 1886. 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
834Calories
25 gProtein
176 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories834 kcal
Protein25 g
Carbohydrates176 g
Fiber0.3 g
Sugars0 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1394 mg
Potassium333 mg
Calcium57 mg
Iron13 mg
Magnesium65 mg
Phosphorus259 mg
Zinc2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 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)1.1 mg
Niacin (B3)16 mg
Folate395 mcg
Choline1.3 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 132. The excerpt below is the record exactly as published.
WHEAT BREAD. 201 BREAD AND CAKES. BREAD. Wheat Bread.— Three and one half pounds of flour, one ounce of compressed yeast, one dessert-spoonful of salt, one and three quarters pint of tepid water
Cook this with the app: pantry check, scaling, and the assistant.