Wheat Bread

Name: Wheat Bread
Ingredients: Three and one-half pounds of flour; one ounce of compressed yeast; one dessert spoonful of salt; one and three-quarters pints of tepid water

From My mother's cook book, 1902

Bread should cool on a sieve to avoid dampness.

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

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 My mother's cook book (1902) 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 wate

Cook this with the app: pantry check, scaling, and the assistant.