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Buttermilk Bread
From The household cook book, 1902
Serves 1
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
985Calories
20 gProtein
72 gCarbs
81 gFat
Full nutrition (33 nutrients)
Calories985 kcal
Protein20 g
Carbohydrates72 g
Fiber6.7 g
Sugars36 g
Total Fat81 g
Saturated Fat11 g
Monounsaturated Fat17 g
Polyunsaturated Fat39 g
Cholesterol31 mg
Sodium6408 mg
Potassium451 mg
Calcium45 mg
Iron2.6 mg
Magnesium30 mg
Phosphorus223 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A54 mcg
Vitamin E12 mg
Vitamin K17 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate654 mcg
Choline86 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 209. The excerpt below is the record exactly as published.
BUTTERMILK BREAD. Take 2 cups sour buttermilk, warm it, and add 1 cake of yeast and 1 teaspoon soda (scant); add 2 teaspoons sugar, 1 teaspoon salt, 1 tablespoon butter and form to a soft dough with warm flour
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