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Wheatless Bread
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
711Calories
18 gProtein
139 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein18 g
Carbohydrates139 g
Fiber15 g
Sugars4.1 g
Total Fat10 g
Saturated Fat2.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol7.4 mg
Sodium1366 mg
Potassium623 mg
Calcium68 mg
Iron3.2 mg
Magnesium104 mg
Phosphorus372 mg
Zinc3.8 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate308 mcg
Choline13 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 14. The excerpt below is the record exactly as published.
WHEATLESS BREAD 1 Pint Lukewarm Potato Water 1 Cup Mashed Potatoes 1 Tablespoon Sugar 1 Tablespoon Shortening 2 Level Teaspoons Salt 2 Cakes Yeast 21/2 Cups Barley Flour 25/2 Cups Rice Flour
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