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White Bread
From Banquets of the nations, 1911
Serves 6
Ensure dough is well-risen before baking.
Presented as published in 1911. 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
845Calories
27 gProtein
177 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories845 kcal
Protein27 g
Carbohydrates177 g
Fiber1.3 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium398 mg
Potassium354 mg
Calcium57 mg
Iron13 mg
Magnesium65 mg
Phosphorus275 mg
Zinc2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate473 mcg
Choline1.5 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 159. The excerpt below is the record exactly as published.
White Bread. Mix one dessertspoonful of salt in three pounds of flour. Dissolve one ounce of German yeast in one and a half pints of tepid water
Cook this with the app: pantry check, scaling, and the assistant.