Italianvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bread, Italian
From Consult me, 1902
Serves 10
Add more flour and sugar if the dough is not firm enough.
Presented as published in 1902. 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
419Calories
12 gProtein
87 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein12 g
Carbohydrates87 g
Fiber0 g
Sugars17 g
Total Fat7.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol69 mg
Sodium24 mg
Potassium145 mg
Calcium27 mg
Iron5.4 mg
Magnesium26 mg
Phosphorus129 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate152 mcg
Choline44 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 86. The excerpt below is the record exactly as published.
BREAD, ITALIAN.— Make a stiff dough, with two pounds of fine flour, six of white powdered sugar, three or four eggs, a lemon-peel grated, and two ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.