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Whole Wheat Bread

Name: Whole Wheat Bread
Yield: 1 servings
Ingredients: 1 pt. of milk; 1 pt. of water; 1 cup of syrup; 1 teaspoon of salt; 1 teacup of white flour; 1 cake of yeast; about 2 qts. of whole wheat flour

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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

740Calories

31 gProtein

143 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories740 kcal

Protein31 g

Carbohydrates143 g

Fiber15 g

Sugars1.8 g

Total Fat5.9 g

Saturated Fat1.1 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol3 mg

Sodium2360 mg

Potassium652 mg

Calcium85 mg

Iron8.8 mg

Magnesium116 mg

Phosphorus495 mg

Zinc5 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D0.2 mcg

Vitamin C0.1 mg

Vitamin A8 mcg

Vitamin E0.5 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)20 mg

Folate818 mcg

Choline25 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.

WHOLE WHEAT BREAD.— Mrs;. W. F. Jones. 1 pt. of milk, 1 pt. of water, both warm, 1 cup of syrup, 1 teaspoon of salt, 1 teacup of white flour, 1 cake of yeast in winter and) % in summer, and about 2 qts. of whole wheat flour

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