Corkscrew Bread
From Ryzon baking book, 1916
Sufficient for eight to ten persons. Corkscrew bread is a camper's delicacy.
Presented as published in 1916. 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
4307Calories
117 gProtein
787 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories4307 kcal
Protein117 g
Carbohydrates787 g
Fiber0 g
Sugars12 g
Total Fat77 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol85 mg
Sodium4786 mg
Potassium1733 mg
Calcium500 mg
Iron56 mg
Magnesium299 mg
Phosphorus1330 mg
Zinc8.3 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)9.6 mg
Riboflavin (B2)4.8 mg
Niacin (B3)68 mg
Folate1605 mcg
Choline110 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 64. The excerpt below is the record exactly as published.
CORKSCREW BREAD 8 level cupfuls (2 pounds) flour. 4 tablespoonf uls (2 ounces) lard or drippings. 2 level tablespoonf uls Ryzon. 2 level teaspoonf uls salt. I cupful (>^ pint) milk. I cupful (yi pint) water
Cook this with the app: pantry check, scaling, and the assistant.