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White Bread in Bread-Mixer
From The Institute cook book, 1913
Serves 7
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
815Calories
24 gProtein
169 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories815 kcal
Protein24 g
Carbohydrates169 g
Fiber0.3 g
Sugars1.8 g
Total Fat5.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Cholesterol1.8 mg
Sodium505 mg
Potassium314 mg
Calcium42 mg
Iron12 mg
Magnesium59 mg
Phosphorus244 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.6 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)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate372 mcg
Choline2.1 mg
Caffeine0 mg
Water24 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 IN BREAD-MIXER 1 quart boiled water or milk V2 tablespoon salt 1 tablespoon lard 1 cake compressed yeast 1 tablespoon sugar 3 quarts flour
Cook this with the app: pantry check, scaling, and the assistant.