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Braided Bread
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. Alex. Drexel, Park Ridge, IL.
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
34Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.2 g
Carbohydrates3.9 g
Fiber0.8 g
Sugars0.2 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol3.2 mg
Sodium25 mg
Potassium30 mg
Calcium51 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate9.1 mcg
Choline5.5 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 49. The excerpt below is the record exactly as published.
BRAIDED BREAD.— When bread dough is ready to shape into loaves, divide it into quarters or eighths, knead slightly and roll the strands evenly, prick with a fork, twist and braid. Place each braided loaf in a floured pan to rise until very light. Brush over the top with the yolk of a well-beaten egg, to which a table- spoon of cold water has been added and sprinkle with poppy seeds
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