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Bread with Buttermilk
From Buckeye cookery, 1892
Serves 32
This makes four loaves and forty biscuits.
Presented as published in 1892. 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
48Calories
3 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein3 g
Carbohydrates4.5 g
Fiber0.6 g
Sugars3 g
Total Fat2.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol6.7 mg
Sodium65 mg
Potassium106 mg
Calcium71 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate59 mcg
Choline9.6 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 8. The excerpt below is the record exactly as published.
Breap WITH BUTTERMILK. The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour, milk and take the same quantity of the whey), and pour into a crock in which a scant tea-cup of sifted flour has been placed. Let stand till sufficiently cool, then add half a cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.