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White Bread (Straight Dough 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
783Calories
25 gProtein
158 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein25 g
Carbohydrates158 g
Fiber2.2 g
Sugars4.2 g
Total Fat6.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1045 mg
Potassium345 mg
Calcium40 mg
Iron11 mg
Magnesium57 mg
Phosphorus263 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate506 mcg
Choline2.6 mg
Caffeine0 mg
Water20 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 (Straight Dough Method) 4 cupfuls liquid 4 teaspoonfuls salt 3 tablespoonfuls sugar % to 1 cupful potato yeast or 2 tablespoonfuls shortening 1 cake compressed yeast 14 to 16 cupfuls flour
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