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Whole Wheat Bread
From The Landmarks club cook book, 1903
Serves 32
This recipe makes four loaves.
Presented as published in 1903. 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
58Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein0.4 g
Carbohydrates15 g
Fiber0.3 g
Sugars13 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium880 mg
Potassium46 mg
Calcium13 mg
Iron0.2 mg
Magnesium2.9 mg
Phosphorus8.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline1.1 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 125. The excerpt below is the record exactly as published.
WHOLE WHEAT BREAD. Make a sponge with one cake yeast, one large potato boiled and mashed fine, one pint warm water, made into stiff batter with flour. Det batter rise all night. In the morning add one quart warm water, two cups brown sugar, four tablespoonfuls of salt and one teaspoon soda
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