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Yeast
From Banquets of the nations, 1911
Serves 8
Half a pint will make 9 pounds of bread.
Presented as published in 1911. 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
131Calories
3 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein3.1 g
Carbohydrates29 g
Fiber0 g
Sugars6.9 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium53 mg
Calcium25 mg
Iron1.6 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate45 mcg
Choline0.2 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 12. The excerpt below is the record exactly as published.
yeast, and sufficient luke-warm water to make a nice size of dough. Set the dough to rise for one hour ; then knead it well, form it into shapes (if for this country, put into tins), and bake in a good oven If for Europeans all the meal must be wheat. Yeast. Boil half a pound of flour, 2 ounces of brown sugar, and a little salt in one gallon of water
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