White Bread
From Purity flour cookbook, 1917
This recipe is similar to the overnight white bread.
Presented as published in 1917. 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
464Calories
16 gProtein
35 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein16 g
Carbohydrates35 g
Fiber0 g
Sugars36 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol71 mg
Sodium7199 mg
Potassium737 mg
Calcium618 mg
Iron0.1 mg
Magnesium63 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline94 mg
Caffeine0 mg
Water902 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 8. The excerpt below is the record exactly as published.
WHITE BREAD (Over-night) 1 cup mashed potatoes. 1 tablespoon lard or butter. 1 teaspoon sugar. 1 yeast cake or 1 cup yeast. li teaspoons salt. 1 pint potato water. li to 2 quarts Purity Flour. Mi. mashed potatoes while hot w>th the '-f -gar.^alt and fte pint of lukewarn, water .n whrch potatoes were boiled. Add the yeast and enough flour to naake ^ ff f «;-^jj^,„„„„ (i„ ,i„ter) ; in then set it to rise in a warm place, well covered _ Se «"y'''»^* ™™;„'°i, t„„ .tifl to beat longer, then SU'tTfrnfotS eS" 'SeJThrdt;:^ 1 cored aud\arm all n.ght. In the morning mould into loaves and. put into buttered pans, let rise and bake. WHITE BREAD 1 pint milk. 1 pint water. 1 tablespoon sugar. 1 tablespoon lard. 1 scant tablespoon salt
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