White Bread
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Keep the dough at a temperature of about 65° F.
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
5523Calories
164 gProtein
1167 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories5523 kcal
Protein164 g
Carbohydrates1167 g
Fiber0 g
Sugars4.2 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7067 mg
Potassium2048 mg
Calcium319 mg
Iron85 mg
Magnesium411 mg
Phosphorus1625 mg
Zinc11 mg
Copper2.4 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)14 mg
Riboflavin (B2)6.7 mg
Niacin (B3)101 mg
Folate2408 mcg
Choline0 mg
Caffeine0 mg
Water1093 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 27. The excerpt below is the record exactly as published.
White Bread. 3 quarts flour (about 12 cups). 1 quart warm water, (water in which potatoes have boiled may be used). 1 cake yeast, for 5 hours bread, % cake for overnight bread. 1 tbsp. salt. 1 tsp sugar
Cook this with the app: pantry check, scaling, and the assistant.