Whole-Wheat Bread No. 2

Name: Whole-Wheat Bread No. 2
Ingredients: Two-quarts flour; one-half pint lukewarm water; one pint warm milk; one-half cake yeast; one-half cup molasses; two teaspoonfuls salt; four potatoes

From Physical culture cook book, 1901

Presented as published in 1901. 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

4614Calories

122 gProtein

1004 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories4614 kcal

Protein122 g

Carbohydrates1004 g

Fiber13 g

Sugars129 g

Total Fat16 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium4788 mg

Potassium6333 mg

Calcium629 mg

Iron69 mg

Magnesium811 mg

Phosphorus1477 mg

Zinc9.5 mg

Copper3 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C118 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B63.6 mg

Vitamin B120 mcg

Thiamin (B1)10 mg

Riboflavin (B2)4.6 mg

Niacin (B3)76 mg

Folate1695 mcg

Choline95 mg

Caffeine0 mg

Water847 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 7. The excerpt below is the record exactly as published.

Whole- Wheat Bread No. 2. — Two-quaris flour, one-half pint lukewarm water, one pint warm milk, one-half cake yeast, one-half cup molasses, two teaspoonfuls salt, four potatoes

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