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Whole Wheat Bread
From The home cook book, 1905
Serves 10
Presented as published in 1905. 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
196Calories
6 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein5.5 g
Carbohydrates42 g
Fiber0.1 g
Sugars3.1 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium236 mg
Potassium132 mg
Calcium18 mg
Iron3 mg
Magnesium24 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate85 mcg
Choline0.8 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 127. The excerpt below is the record exactly as published.
WHOLE WHEAT BREAD Mix through one quart of entire wheat flour one teaspoon of salt, two tablespoons of molasses, and one-quarter of a cake of compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.