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Dainty Bread
From Consult me, 1902
Serves 18
Presented as published in 1902. 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
598Calories
20 gProtein
119 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein20 g
Carbohydrates119 g
Fiber0 g
Sugars2 g
Total Fat13 g
Saturated Fat1.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol79 mg
Sodium39 mg
Potassium288 mg
Calcium88 mg
Iron8.7 mg
Magnesium47 mg
Phosphorus234 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate248 mcg
Choline48 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 186. The excerpt below is the record exactly as published.
DAINTY BREAD.— Flour, 6 lbs. ; butter, 6 02s. ; 5 or 6 eggs well beaten ; 1 % pint of milk, and sufficient yeast
Cook this with the app: pantry check, scaling, and the assistant.