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White Bread (Perpetual Yeast)
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Use perpetual yeast as per the previous recipe.
Presented as published in 1907. 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
810Calories
36 gProtein
161 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories810 kcal
Protein36 g
Carbohydrates161 g
Fiber10 g
Sugars0 g
Total Fat5.6 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium900 mg
Potassium612 mg
Calcium59 mg
Iron11 mg
Magnesium73 mg
Phosphorus440 mg
Zinc4.3 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)5.9 mg
Riboflavin (B2)2.3 mg
Niacin (B3)28 mg
Folate1173 mcg
Choline12 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 8. The excerpt below is the record exactly as published.
liite Bread (Perpetual Yeast) For four loaves bread use 3 qts flour, 1 scant qt lukewarm water, 1 tablesp salt and 1 pt perpetual yeast
Cook this with the app: pantry check, scaling, and the assistant.