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Apple Bread
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
630Calories
18 gProtein
120 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein18 g
Carbohydrates120 g
Fiber1.8 g
Sugars20 g
Total Fat9.5 g
Saturated Fat3.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.7 g
Cholesterol17 mg
Sodium714 mg
Potassium457 mg
Calcium171 mg
Iron7.2 mg
Magnesium51 mg
Phosphorus254 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C5.4 mg
Vitamin A60 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate207 mcg
Choline24 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 62. The excerpt below is the record exactly as published.
Apple Bread. One quart of flour, 3 large apples chopped fine, 1 tablespoon laird, 1 teaspoon salt, 2 coffee cups buttermilk, 1 teaspoon soda
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