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Buttermilk Bread
From Miss Parloa's kitchen companion, 1887
Serves 11
Use sour buttermilk for best results.
Presented as published in 1887. 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
605Calories
15 gProtein
104 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein15 g
Carbohydrates104 g
Fiber0 g
Sugars6.1 g
Total Fat17 g
Saturated Fat1.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat7.1 g
Cholesterol8.6 mg
Sodium1377 mg
Potassium203 mg
Calcium30 mg
Iron7.2 mg
Magnesium35 mg
Phosphorus142 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A9.7 mcg
Vitamin E2.2 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate206 mcg
Choline14 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 415. The excerpt below is the record exactly as published.
Buttermilk Bread. When buttermilk can be obtained conveniently, a deli- cious kind of bread may be made. For three good-sized loaves use one quart of sour buttermilk, one generous table-spoonful of sugar, one level table-spoonful of salt, three table-spoonfuls of butter, one teaspoonful of soda, and two quarts and three-quarters of flour
Cook this with the app: pantry check, scaling, and the assistant.