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Yorkshire Brown Bread
From Cassell's dictionary of cookery, 1892
Serves 7
Brown loaves require more water and longer baking than white bread.
Presented as published in 1892. 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
725Calories
23 gProtein
152 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories725 kcal
Protein23 g
Carbohydrates152 g
Fiber1.1 g
Sugars0 g
Total Fat3.2 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1393 mg
Potassium303 mg
Calcium46 mg
Iron11 mg
Magnesium55 mg
Phosphorus236 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate406 mcg
Choline1.3 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2344. The excerpt below is the record exactly as published.
Yorkshire Brown Bread.— Mix three pounds of best flour with one pound of coarse broad bran. A pound of rye flour m'ay also be added, if approved. Make a hollow in the centre of the flour, but do not quite touch the bottom of the bowl, and sprinkle a little salt round the edge of the flour. Mix an ounce of fresh German yeast smoothly with a little more than half a pint of tepid water. Pour a cupful of tepid water
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