egg-freesoy-freefish-freeshellfish-free
Date Bread
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
604Calories
22 gProtein
129 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein22 g
Carbohydrates129 g
Fiber8.4 g
Sugars116 g
Total Fat15 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol88 mg
Sodium1236 mg
Potassium1023 mg
Calcium105 mg
Iron4.9 mg
Magnesium72 mg
Phosphorus270 mg
Zinc3.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.7 mg
Vitamin B125.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate79 mcg
Choline9.5 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 68. The excerpt below is the record exactly as published.
Date Bread. 1 cup warm wheat mush, made of flour and water. !4 cup brown sugar. Yi teaspoon salt. 1 tablespoon butter. !4 yeast cake. % cup lukewarm water. Mix the first four ingredients, add yeast cake dissolved in lukewarm water, and flour to knead. Cover and let rise over night. In the morning, while kneading, add two-thirds cup each of English walnut me
Cook this with the app: pantry check, scaling, and the assistant.