Yeast Dough

Name: Yeast Dough
Ingredients: 1 cup of flour; Teaspoonful castor sugar; Melt the butter; add the milk; Cream the yeast; Add the beaten egg; with the salt

From Cookery book, 1940

Presented as published in 1940. 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

693Calories

28 gProtein

113 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories693 kcal

Protein28 g

Carbohydrates113 g

Fiber0 g

Sugars16 g

Total Fat25 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol247 mg

Sodium167 mg

Potassium608 mg

Calcium353 mg

Iron7.9 mg

Magnesium69 mg

Phosphorus483 mg

Zinc2.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.7 mg

Folate224 mcg

Choline190 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 27. The excerpt below is the record exactly as published.

Teaspoonful castor sugar. Method.—Sift the flour with the salt intoa warm basin. Melt the butter in a stewpan, add the milk and warm it. Cream the yeast and sugar and pour on the milk and butter. Strain on to the flour. Add the beaten egg

Cook this with the app: pantry check, scaling, and the assistant.