White Bread
From Berridge House recipe book, 1910
Presented as published in 1910. 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
No method was recorded for this recipe.
Nutrition per serving
1676Calories
49 gProtein
355 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1676 kcal
Protein49 g
Carbohydrates355 g
Fiber0 g
Sugars4.2 g
Total Fat6.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2361 mg
Potassium617 mg
Calcium102 mg
Iron26 mg
Magnesium126 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.8 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline0 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 14. The excerpt below is the record exactly as published.
White Bread i lb. flour, \ to i oz. yeast, i teaspoonful of salt, i teaspoonful of sugar, About i pint warm water
Cook this with the app: pantry check, scaling, and the assistant.