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White Bread (For Use Over Night)
From The Institute cook book, 1913
Serves 7
The half cake of yeast, which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keeping it in a cool, dry place.
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
813Calories
24 gProtein
168 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories813 kcal
Protein24 g
Carbohydrates168 g
Fiber0.1 g
Sugars1.8 g
Total Fat5.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Cholesterol1.8 mg
Sodium1009 mg
Potassium305 mg
Calcium46 mg
Iron12 mg
Magnesium59 mg
Phosphorus238 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate358 mcg
Choline1.5 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 95. The excerpt below is the record exactly as published.
WHITE BREAD (For Use Over Night) 1/2 cake compressed yeast 1 tablespoon melted lard 1 quart water 3 quarts sifted flour 1 level tablespoon sugar 1 level tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.