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White Bread Sponge
From Magnet users cook book, 1920
Serves 5
Warm flour before mixing. Recipe by Mrs. A. Watson, Medicine Hat, Alta.
Presented as published in 1920. 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
785Calories
24 gProtein
160 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein24 g
Carbohydrates160 g
Fiber1.3 g
Sugars2.5 g
Total Fat6.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Cholesterol2.6 mg
Sodium944 mg
Potassium321 mg
Calcium59 mg
Iron11 mg
Magnesium60 mg
Phosphorus249 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate438 mcg
Choline3 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 35. The excerpt below is the record exactly as published.
WHITE BREAD SPONGE. One cake of yeast, 1 pint of lukewarm water, 1 quart (1 pound) flour, In the evening soak yeast 20 minutes in lukewarm water. Mix with flour to medium sponge, Cover. Let rise in warm place over night. Potatoes may be used in this sponge if desired. Dough:—One pine lukewarm water, 2 teaspoons salt, 1 tablespoon sugar, 1 tablespoon lard, about 2 quarts flour
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