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Yeast Bread
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
588Calories
19 gProtein
108 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein19 g
Carbohydrates108 g
Fiber1 g
Sugars9 g
Total Fat9.4 g
Saturated Fat3.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol18 mg
Sodium1223 mg
Potassium430 mg
Calcium180 mg
Iron7.5 mg
Magnesium54 mg
Phosphorus300 mg
Zinc2.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate299 mcg
Choline27 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 67. The excerpt below is the record exactly as published.
Yeast Bread. 1 pint of water. 1 pint of milk. 1 large tablespoon lard. 1 level tablespoon sugar. 2 teaspoons salt. 2 cakes compressed yeast. Make sponge at night by stirring into the milk and water the yeast; then add 1 quart of flour
Cook this with the app: pantry check, scaling, and the assistant.