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Yeast for Home-made Bread
From Consult me, 1902
Serves 3
Presented as published in 1902. 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
440Calories
27 gProtein
86 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein27 g
Carbohydrates86 g
Fiber14 g
Sugars29 g
Total Fat4.7 g
Saturated Fat0.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2403 mg
Potassium956 mg
Calcium156 mg
Iron7.5 mg
Magnesium58 mg
Phosphorus402 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)5.9 mg
Riboflavin (B2)2.3 mg
Niacin (B3)23 mg
Folate1252 mcg
Choline16 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 538. The excerpt below is the record exactly as published.
EAST, for Home-made Bread. — Boil a handful of hops £ an hour in 3 pints of water. Pour half, boiling, through a sieve, upon a cup of flour, mix, and add the rest of the hop water ; a spoonful of salt, half a cup of treacle, and when warm, a cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.