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Yeast Bread
From The Ideal cook book, 1899
Serves 4
Quickly made bread.
Presented as published in 1899. 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
610Calories
40 gProtein
114 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein40 g
Carbohydrates114 g
Fiber29 g
Sugars3.7 g
Total Fat6.2 g
Saturated Fat0.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4915 mg
Potassium2633 mg
Calcium80 mg
Iron5.6 mg
Magnesium145 mg
Phosphorus738 mg
Zinc7.3 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.3 mcg
Vitamin B62.5 mg
Vitamin B120.1 mcg
Thiamin (B1)8.6 mg
Riboflavin (B2)3.2 mg
Niacin (B3)35 mg
Folate1821 mcg
Choline78 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 79. The excerpt below is the record exactly as published.
Yeast Bread—Ingredients—Yeast, 12 potatoes, 3 large table- spoonfuls of flour, 2 each of sugar and salt, 2 yeast cakes, to every loaf of bread allow 1 pint of yeast
Cook this with the app: pantry check, scaling, and the assistant.