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Wheat Bread No. 2

Name: Wheat Bread No. 2
Yield: 16 servings
Ingredients: 8 cups of flour; 1 Vz cents' worth of yeast; 1 qt. of milk; 2 tbsps. of salt; 1 tbsp. of lard

From The art of German cooking and baking, 1922

Serves 16

Butter may be used instead of lard. Optionally, add 1 cup of boiled and grated potatoes.

Presented as published in 1922. 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

246Calories

8 gProtein

50 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories246 kcal

Protein7.8 g

Carbohydrates50 g

Fiber0.6 g

Sugars0.1 g

Total Fat2 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol1 mg

Sodium878 mg

Potassium110 mg

Calcium15 mg

Iron3.6 mg

Magnesium18 mg

Phosphorus84 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.5 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.2 mg

Folate155 mcg

Choline1.5 mg

Caffeine0 mg

Water7.7 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 135. The excerpt below is the record exactly as published.

WHEAT BREAD No. 2. Enough lor 2 Loaves. 8 cups of flour 1 Vz cents' worth of yeast 1 qt. of milk 2 tbsps. of salt 1 tbsp. of lard

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