Bread
From The Fredericksburg home kitchen cook book, 1921
Recipe by MRS. A. W. MOURSUND.
Presented as published in 1921. 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
1234Calories
36 gProtein
178 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1234 kcal
Protein36 g
Carbohydrates178 g
Fiber4.4 g
Sugars152 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.5 g
Omega-30.2 g
Cholesterol137 mg
Sodium8725 mg
Potassium1947 mg
Calcium1218 mg
Iron1 mg
Magnesium135 mg
Phosphorus968 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D13 mcg
Vitamin C0.2 mg
Vitamin A579 mcg
Vitamin E1.3 mg
Vitamin K8.4 mcg
Vitamin B60.6 mg
Vitamin B125 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)3.2 mg
Folate62 mcg
Choline178 mg
Caffeine0 mg
Water1509 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 30. The excerpt below is the record exactly as published.
BREAD, COFFEE CAKE, DOUGHNUTS, ETC. Bread. 1 quart buttermilk; y2 cup sugar; 1 tablespoon salt; 1 small cup mashed potatoes ; 1 yeast cake ; flour ; 1 pint warm water
Cook this with the app: pantry check, scaling, and the assistant.