White Bread
From Lillian Massey school recipes, 1913
If bread is started in the morning, raising of sponge may be omitted; make stiff dough, knead well; stand in a warm place until doubled; shape into loaves, let rise again, bake.
Presented as published in 1913. 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
877Calories
48 gProtein
68 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories877 kcal
Protein48 g
Carbohydrates68 g
Fiber0 g
Sugars70 g
Total Fat47 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol175 mg
Sodium9902 mg
Potassium2200 mg
Calcium1818 mg
Iron0.1 mg
Magnesium179 mg
Phosphorus1477 mg
Zinc6.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A468 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B127.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline260 mg
Caffeine0 mg
Water1761 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 2. The excerpt below is the record exactly as published.
WHITE BREAD. 1 qt. milk, or yeast cake, or : 1 pt. milk and 1 pt. water, or i ce. home-made yeast, if mixed at 1 qt. water. , night, or 4 tsp. salt. 2 yeast cakes if mixed in morning. Bread flour
Cook this with the app: pantry check, scaling, and the assistant.