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Bread with Soda and Buttermilk
From Vegetarian cookery, 1891
Serves 20
Presented as published in 1891. 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
921Calories
29 gProtein
182 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories921 kcal
Protein29 g
Carbohydrates182 g
Fiber0 g
Sugars7.1 g
Total Fat8.2 g
Saturated Fat2.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Cholesterol16 mg
Sodium741 mg
Potassium506 mg
Calcium211 mg
Iron13 mg
Magnesium75 mg
Phosphorus369 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate370 mcg
Choline21 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 111. The excerpt below is the record exactly as published.
Bread with Soda and Buttermilk. Brown Bread. — Six pounds of flour, one ounce of carbonate of soda, and four pints of buttermilk. While Bread. — Four pounds of flour, half an ounce of carbo- nate of soda, and two pints of buttermilk
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