Wheat Bread I

Name: Wheat Bread I
Ingredients: three pints of lukewarm water; sufficient flour; two even teaspoons of salt; one compressed yeast cake

From Cooks in clover, 1889

This will make three loaves.

Presented as published in 1889. 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

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4695 mg

Potassium1 mg

Calcium145 mg

Iron0 mg

Magnesium29 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1420 g

As published

This recipe was extracted from Cooks in clover (1889), page 26. The excerpt below is the record exactly as published.

Wheat Bread, I. — Take three pints of lukewarm water, and sufficient flour to make a batter not quite stiff enough to allow a spoon to stand in it ; add two even teaspoons of salt. Dissolve one compressed yeast cake

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