Bread (Large Pan)

Name: Bread (Large Pan)
Ingredients: One-half loaf cold bread; soaked 15 minutes or 1/2 hour in milk or water; i eggs; 1 cup corn meal; IV2 pints milk; salt; a little shortening; 2 teaspoonfuls of Royal Baking Powder

From Raleigh recipe book, 1925

Very good.

Presented as published in 1925. 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

1239Calories

54 gProtein

162 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1239 kcal

Protein54 g

Carbohydrates162 g

Fiber6.1 g

Sugars38 g

Total Fat40 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol646 mg

Sodium1202 mg

Potassium1527 mg

Calcium1641 mg

Iron5.4 mg

Magnesium159 mg

Phosphorus2071 mg

Zinc6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A491 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)2.5 mg

Folate118 mcg

Choline585 mg

Caffeine0 mg

Water776 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 5. The excerpt below is the record exactly as published.

BREAD (Large Pan) One-half loaf cold bread cut in slices without crust and soaked 15 min- utes or 1/2 hour in milk or water. Into this break -i eggs and beat all well, then sift into it 1 cup corn meal, IV2 pints milk, salt, a little short- ening and 2 teaspoonfuls of Royal Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.