Whole Meal Loaf

Name: Whole Meal Loaf
Ingredients: half a pound of wholemeal; one ounce of butter; half a pound of flour; salt; nearly half an ounce of yeast; half a teaspoonful of castor sugar

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

884Calories

30 gProtein

183 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories884 kcal

Protein30 g

Carbohydrates183 g

Fiber3.8 g

Sugars2.1 g

Total Fat28 g

Saturated Fat0.1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0 g

Cholesterol66 mg

Sodium15 mg

Potassium449 mg

Calcium51 mg

Iron13 mg

Magnesium69 mg

Phosphorus341 mg

Zinc2.8 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)21 mg

Folate695 mcg

Choline4.5 mg

Caffeine0 mg

Water28 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 46. The excerpt below is the record exactly as published.

WHOLE MEAL LOAF Ingredients Half a pound of wholemeal. One ounce of butter. Half a pound of flour. Salt, Nearly half an ounce of yeast. Half a teaspoonful of castor sugar

Cook this with the app: pantry check, scaling, and the assistant.