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White Bread Quick Method
From The Henderson cook book, 1914
Serves 5
This makes three 1.5-pound loaves.
Presented as published in 1914. 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
622Calories
20 gProtein
125 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein20 g
Carbohydrates125 g
Fiber2.7 g
Sugars5 g
Total Fat5.2 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.8 mg
Sodium479 mg
Potassium301 mg
Calcium52 mg
Iron8.7 mg
Magnesium49 mg
Phosphorus227 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate475 mcg
Choline3.7 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 34. The excerpt below is the record exactly as published.
WHITE BREAD QUICK METHOD. Two cakes Fleischmann's yeast, ?A/2 quarts sifted flour (equal to 3 pounds unsifted flour), 1 quart lukewarm water, 1 teaspoon salt, 2 tablespoons sugar, 1 tablespoon lard or butter
Cook this with the app: pantry check, scaling, and the assistant.