Colonial Cottage Loaf

Name: Colonial Cottage Loaf
Ingredients: I CUP MILK SCALDED; I YEAST CAKE; I CUP HOT WATER; 4 CUP LUKEWARM WATER; 3 TABLESPOONS SHORTENING; 134 CUPS CORN MEAL; 2 TABLESPOONS MOLASSES; 134 CUPS WHEAT FOUR; 2 TEASPOONS SALT; 134 CUPS RYE

From Cooking with wholegrains, 1947

This makes a delicious, nutty flavored bread.

Presented as published in 1947. 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

2846Calories

59 gProtein

518 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories2846 kcal

Protein59 g

Carbohydrates518 g

Fiber39 g

Sugars47 g

Total Fat57 g

Saturated Fat5.6 g

Monounsaturated Fat3 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol29 mg

Sodium4803 mg

Potassium2404 mg

Calcium506 mg

Iron19 mg

Magnesium435 mg

Phosphorus1220 mg

Zinc9 mg

Copper1.4 mg

Manganese6.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E1.1 mg

Vitamin K0.6 mcg

Vitamin B61.2 mg

Vitamin B121.3 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)16 mg

Folate390 mcg

Choline89 mg

Caffeine0 mg

Water589 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 8. The excerpt below is the record exactly as published.

Colonial Cottage Loaf I CUP MILK SCALDED I YEAST CAKE I CUP HOT WATER 4 CUP LUKEWARM WATER 3 TABLESPOONS SHORTENING 134 CUPS CORN MEAL 2 TABLESPOONS MOLASSES 134 CUPS WHEAT FOUR 2 TEASPOONS SALT 134 CUPS RYE

Cook this with the app: pantry check, scaling, and the assistant.