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American Vienna Bread with Sponge
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 30
Presented as published in 1907. 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
188Calories
6 gProtein
15 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein5.8 g
Carbohydrates15 g
Fiber1 g
Sugars14 g
Total Fat12 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol23 mg
Sodium2259 mg
Potassium234 mg
Calcium170 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate88 mcg
Choline28 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 123. The excerpt below is the record exactly as published.
AMERICAN VIENNA BEEAD WITH SPONGE. 2 gallons water, 1 gallon milk, 4 ozs. yeast, 6 ozs. salt, 8 ozs. sugar, 8 ozs. lard
Cook this with the app: pantry check, scaling, and the assistant.