Bread (Vienna)

Name: Bread (Vienna)
Ingredients: 3 lb. Vienna flour; 1 good teaspoonful salt; 1 oz. German yeast; 3 oz. butter; Enough milk to make into a dough

From Domestic cookery, 1886

Presented as published in 1886. 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

5073Calories

160 gProtein

1064 gCarbs

92 gFat

Full nutrition (33 nutrients)

Calories5073 kcal

Protein160 g

Carbohydrates1064 g

Fiber7.6 g

Sugars0 g

Total Fat92 g

Saturated Fat0.3 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0 g

Cholesterol199 mg

Sodium2383 mg

Potassium2138 mg

Calcium280 mg

Iron77 mg

Magnesium380 mg

Phosphorus1666 mg

Zinc12 mg

Copper2.2 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)16 mg

Riboflavin (B2)7.2 mg

Niacin (B3)103 mg

Folate2841 mcg

Choline9.1 mg

Caffeine0 mg

Water150 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 60. The excerpt below is the record exactly as published.

BREAD (Vienna). 3 lb. Vienna flour 1 good teaspoonful salt 1 oz. German yeast 3 oz. butter Enough milk to make into a dough

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