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Yeast Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 24
This will make 3 good loaves.
Presented as published in 1882. 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
233Calories
7 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories233 kcal
Protein7.3 g
Carbohydrates49 g
Fiber0.3 g
Sugars0 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium95 mg
Calcium18 mg
Iron3.5 mg
Magnesium18 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 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)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate125 mcg
Choline0.3 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 103. The excerpt below is the record exactly as published.
YEAST BREAD. At about 4 o'clock in the afternoon take 3 quarts of flour and i ^^ quarts lukewarm water and a little salt. Place a cake of strictly fresh yeast
Cook this with the app: pantry check, scaling, and the assistant.