Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Rye Bread
From The Toronto Cook Book, 1915
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- Two cups rye meal
- four cups flour
- half cup yeast
- one tablespoon sugar
- one hot mashed potato
- one teaspoon baking soda
- mix with warm water
Method
Cover and let rise.
Nutrition per serving
295Calories
11 gProtein
61 gCarbs
2 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 6. The excerpt below is the record exactly as published.
Rye Bread Two cups rye meal, four cups flour, half cup yeast, or half of a yeast cake; one tablespoon sugar, one hot mashed potato, one teaspoon baking soda, salt, and mix with warm water
Cook this with the app: pantry check, scaling, and the assistant.