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Boiled Sweet Bread
From The Cook County cook book, 1912
Serves 1
Serve diced with sauce.
Presented as published in 1912. 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
569Calories
11 gProtein
81 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein11 g
Carbohydrates81 g
Fiber4.9 g
Sugars30 g
Total Fat23 g
Saturated Fat4 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat12 g
Omega-31.5 g
Cholesterol0 mg
Sodium513 mg
Potassium495 mg
Calcium98 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus434 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.5 mcg
Vitamin E1.9 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 237. The excerpt below is the record exactly as published.
BOILED SWEET BREAD.— Wash in cold water; be careful not to break the membrane. If broken, wrap in cheesecloth before cooking. Simmer in salted acidulated water 20 minutes. To water COOK COUNTY COOK BOOK 345 may be added 1 slice of onion, 1 bay leaf
Cook this with the app: pantry check, scaling, and the assistant.