Diabetic Bread
From Bread, cakes, and biscuits, 1902
Alternatively, mix almond flour, specially ground bran, creamed butter, baking powder, one egg, and about a tablespoonful of milk for a different version.
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
910Calories
44 gProtein
34 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories910 kcal
Protein44 g
Carbohydrates34 g
Fiber11 g
Sugars0.4 g
Total Fat90 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol438 mg
Sodium1087 mg
Potassium923 mg
Calcium848 mg
Iron7.3 mg
Magnesium304 mg
Phosphorus995 mg
Zinc4.6 mg
Copper1.2 mg
Manganese2.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.7 mg
Folate115 mcg
Choline294 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.
Diabetic Bread. — Mix together 4oz. almond flour, two tablespoonfuls of gluten flour, two teaspoonfuls of baking powder, loz. of butter previously creamed, and salt to taste ; then work in two whole eggs
Cook this with the app: pantry check, scaling, and the assistant.