vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
White Bread (Quick Sponge Method)
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
781Calories
25 gProtein
157 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories781 kcal
Protein25 g
Carbohydrates157 g
Fiber2.9 g
Sugars3.5 g
Total Fat6.9 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Cholesterol0.5 mg
Sodium1254 mg
Potassium423 mg
Calcium46 mg
Iron11 mg
Magnesium60 mg
Phosphorus275 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.1 mcg
Vitamin C1.7 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate521 mcg
Choline6.5 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 8. The excerpt below is the record exactly as published.
White Bread (Quick Sponge Method) 2% cupfuls liquid 2 tablespoonfuls shortening 4 teaspoonfuls salt % cupful potato yeast 2 tablespoonfuls sugar 1 cupful mashed potato 12 to 16 cupfuls flour
Cook this with the app: pantry check, scaling, and the assistant.