vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Buttermilk Bread
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
477Calories
27 gProtein
56 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories477 kcal
Protein27 g
Carbohydrates56 g
Fiber5 g
Sugars24 g
Total Fat18 g
Saturated Fat9.4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1 g
Cholesterol54 mg
Sodium522 mg
Potassium879 mg
Calcium572 mg
Iron2.3 mg
Magnesium67 mg
Phosphorus567 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6.3 mcg
Vitamin C0.1 mg
Vitamin A229 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)10 mg
Folate510 mcg
Choline77 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 126. The excerpt below is the record exactly as published.
BUTTERMILK BREAD Bring to boil two quarts of buttermilk. Have in an earthen jar or crock which is perfectly sweet from washing and scouring one teacup of sifted flour. Over this flour pour and stir in the hot buttermilk. When cooled to blood-heat stir in half a cup of fine yeast
Cook this with the app: pantry check, scaling, and the assistant.