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Whole Wheat Bread

Name: Whole Wheat Bread
Yield: 1 servings
Ingredients: Scald one cupful of milk; one teaspoonful of butter; one of salt; one cup of water; one tablespoonful of sugar; half a cake of compressed yeast; enough wheat flour to make a thin batter

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

Presented as published in 1911. 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

694Calories

25 gProtein

124 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories694 kcal

Protein25 g

Carbohydrates124 g

Fiber6.4 g

Sugars25 g

Total Fat14 g

Saturated Fat5 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol40 mg

Sodium2442 mg

Potassium676 mg

Calcium338 mg

Iron6.6 mg

Magnesium70 mg

Phosphorus461 mg

Zinc3.3 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.6 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)13 mg

Folate506 mcg

Choline60 mg

Caffeine0 mg

Water468 g

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 56. The excerpt below is the record exactly as published.

WHOLE WHEAT BREAD— Scald one cupful of milk and one teaspoonful of butter, one of salt, one cup of water and one tablespoonful of sugar. When lukewarm add half a cake of compressed yeast dissolved in a little water and enough wheat flour to make a thin batter

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