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White Bread (Sponge Method)
From The farm cook & rule book, 1923
Serves 9
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
811Calories
26 gProtein
164 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories811 kcal
Protein26 g
Carbohydrates164 g
Fiber3.3 g
Sugars4.5 g
Total Fat6.8 g
Saturated Fat0.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Cholesterol0.5 mg
Sodium1117 mg
Potassium440 mg
Calcium47 mg
Iron11 mg
Magnesium62 mg
Phosphorus292 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)18 mg
Folate573 mcg
Choline6.6 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 7. The excerpt below is the record exactly as published.
White Bread (Sponge Method) 4 cupfuls liquid % cupful potato yeast or 3 tablespoonfuls sugar 1 cake of dry yeast 2 tablespoonfuls shortening 14 to 16 cupfuls flour 4 teaspoonfuls salt 1 cupful mashed potato (if desired)
Cook this with the app: pantry check, scaling, and the assistant.