dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Columbia Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 14
Presented as published in 1907. 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
425Calories
5 gProtein
29 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein4.9 g
Carbohydrates29 g
Fiber3.3 g
Sugars24 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.6 g
Cholesterol31 mg
Sodium5522 mg
Potassium123 mg
Calcium24 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus77 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate284 mcg
Choline20 mg
Caffeine0 mg
Water541 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 124. The excerpt below is the record exactly as published.
COLUMBIA BEEAD. 2 gallons water, 6 ozs. yeast, 7 ozs. salt, 12 ozs. sugar, 1 lb. lard
Cook this with the app: pantry check, scaling, and the assistant.