Copebr Bread

Name: Copebr Bread
Ingredients: One quart of milk; a little salt; one-half cup of sugar; one-half cup melted butter; three large or four small eggs; the grated rind and juice of one lemon; one yeastcake dissolved as for bread; raisins to suit taste

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

1958Calories

52 gProtein

146 gCarbs

133 gFat

Full nutrition (34 nutrients)

Calories1958 kcal

Protein52 g

Carbohydrates146 g

Fiber0 g

Sugars148 g

Total Fat133 g

Saturated Fat77 g

Monounsaturated Fat37 g

Polyunsaturated Fat7.2 g

Omega-30.5 g

Cholesterol906 mg

Sodium596 mg

Potassium1697 mg

Calcium1310 mg

Iron2.7 mg

Magnesium136 mg

Phosphorus1307 mg

Zinc6.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A1288 mcg

Vitamin E4.6 mg

Vitamin K8 mcg

Vitamin B60.9 mg

Vitamin B126.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)1.2 mg

Folate74 mcg

Choline635 mg

Caffeine0 mg

Water991 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 34. The excerpt below is the record exactly as published.

COPEBR BREAD? = MRS. DICKSON. One quart of milk, a little salt, one-half cup of sugar, one-half cup melted butter, three large or four small eggs, put into the batter without having been beaten, the grated rind and juice of one lemon, one yeastcake dissolved as for bread,—raisins to suit taste

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