5pice Bread
From The "ideal" cookery book, 1902
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
6725Calories
116 gProtein
1251 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories6725 kcal
Protein116 g
Carbohydrates1251 g
Fiber28 g
Sugars586 g
Total Fat171 g
Saturated Fat65 g
Monounsaturated Fat68 g
Polyunsaturated Fat18 g
Omega-30.1 g
Cholesterol188 mg
Sodium698 mg
Potassium7482 mg
Calcium1327 mg
Iron49 mg
Magnesium532 mg
Phosphorus1977 mg
Zinc10 mg
Copper3 mg
Manganese7.3 mg
Vitamin D9.9 mcg
Vitamin C505 mg
Vitamin A258 mcg
Vitamin E4.4 mg
Vitamin K25 mcg
Vitamin B63.1 mg
Vitamin B122.2 mcg
Thiamin (B1)6.8 mg
Riboflavin (B2)5.3 mg
Niacin (B3)55 mg
Folate1141 mcg
Choline222 mg
Caffeine0 mg
Water829 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 17. The excerpt below is the record exactly as published.
5pice Bread. ij-lbs. flour. 4-oz. sugar. 3 teaspoonsful baking powder. ij-lbs. sultanas, i-pint buttermilk. Bake in bread tins. 5-oz. lard (rubbed in). 2-oz. candied peel. 2 eggs. J-lb. currants. Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.