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Buttermilk Bread
From The Cook County cook book, 1912
Serves 16
Let the batter stand in a warm room overnight.
Presented as published in 1912. 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
387Calories
9 gProtein
66 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein9.5 g
Carbohydrates66 g
Fiber0 g
Sugars4.2 g
Total Fat12 g
Saturated Fat1.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat4.9 g
Cholesterol5.9 mg
Sodium655 mg
Potassium129 mg
Calcium19 mg
Iron4.5 mg
Magnesium22 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A6.7 mcg
Vitamin E1.5 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate129 mcg
Choline9.7 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 47. The excerpt below is the record exactly as published.
BUTTERMILK BREAD — 1 qt. of sour buttermilk, 1 large tabl-espoon sugar, 2 even teaspoons soda, 3 tablespoons butter, 1 teaspoon salt, 2^ qts, flour
Cook this with the app: pantry check, scaling, and the assistant.