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Wholemeal Bread
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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
779Calories
23 gProtein
166 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories779 kcal
Protein23 g
Carbohydrates166 g
Fiber2.4 g
Sugars0.9 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium740 mg
Calcium52 mg
Iron12 mg
Magnesium77 mg
Phosphorus269 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate319 mcg
Choline14 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 106. The excerpt below is the record exactly as published.
Wholemeal Bread.— 2^ lbs. wholemeal floui li lbs. potaioos (raw). About i pint water
Cook this with the app: pantry check, scaling, and the assistant.