Batter Bread
From The Germantown D. A. R. cook book, 1907
Use silver tablespoon to cut.
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
1288Calories
58 gProtein
145 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1288 kcal
Protein58 g
Carbohydrates145 g
Fiber0 g
Sugars47 g
Total Fat53 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol518 mg
Sodium1457 mg
Potassium1776 mg
Calcium1804 mg
Iron9.8 mg
Magnesium164 mg
Phosphorus1515 mg
Zinc6.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A564 mcg
Vitamin E1.8 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.4 mg
Niacin (B3)9.6 mg
Folate248 mcg
Choline470 mg
Caffeine0 mg
Water950 g
As published
This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 2. The excerpt below is the record exactly as published.
batter bread given by her cook, "Aunt Judy," in the days "before the war." Miss Mary Pauline Klapp, BATTER BREAD Take two cups of white indian meal to one cup of sifted flour, season with salt, scald meal. Then in flour and meal blend about a tablespoonful of lard or butter. Beat in two eggs, then add from one pint to a quart of milk, making mixture quite thin, add two teaspoonsfuls baking powder
Cook this with the app: pantry check, scaling, and the assistant.