Dinner Braids
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1310Calories
38 gProtein
279 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1310 kcal
Protein38 g
Carbohydrates279 g
Fiber0 g
Sugars13 g
Total Fat27 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium9342 mg
Potassium476 mg
Calcium75 mg
Iron19 mg
Magnesium93 mg
Phosphorus378 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)23 mg
Folate552 mcg
Choline0 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 68. The excerpt below is the record exactly as published.
DINNER BRAIDS. 1 cup scalded milk Few gratings from the rind 2 tablespoons butter of a lemon 1 tablespoon sugar # yeast cake, dissolved in 4 teaspoon salt 4 cup lukewarm water Flour Add butter, sugar, salt and grated rind to milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour. Beat thoroughly, cover, and let rise until light. Cut down, add enough flour to knead (about one and one-fourth cups will be required
Cook this with the app: pantry check, scaling, and the assistant.