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Wheat Entire Bread

Name: Wheat Entire Bread
Yield: 16 servings
Ingredients: One cup of wheat flour; one quart of entire wheat flour; one-quarter of a cake of compressed yeast; one pint of water, or milk if preferred; one teaspoonful of shortening; a half teaspoonful of salt; molasses according to taste

From Harper's cook book encyclopædia, 1902

Serves 16

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

146Calories

4 gProtein

30 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories146 kcal

Protein4.2 g

Carbohydrates30 g

Fiber0.2 g

Sugars0 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium74 mg

Potassium57 mg

Calcium7.6 mg

Iron2.2 mg

Magnesium10 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate67 mcg

Choline0.9 mg

Caffeine0 mg

Water4.3 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 37. The excerpt below is the record exactly as published.

Wheat Entire Bread. — One cup of wheat flour, one quart of entire wheat flour, one-quarter of a cake of com- pressed yeast, one pint of water, or milk if preferred, one teaspoonful of shortening (either lard or butter), a half teaspoonful of salt, molasses ac- cording to tast

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