Dutch Bread

Name: Dutch Bread
Ingredients: enough bread dough, when ready for the pans, for a loaf of bread; the yolks of two eggs; a small tablespoonful butter; half a cup of sugar; one of raisins seeded, and cut in two

From The Elm City cook book, 1896

Presented as published in 1896. 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

1096Calories

19 gProtein

251 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1096 kcal

Protein19 g

Carbohydrates251 g

Fiber8.5 g

Sugars224 g

Total Fat21 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol403 mg

Sodium194 mg

Potassium1551 mg

Calcium176 mg

Iron5.2 mg

Magnesium81 mg

Phosphorus386 mg

Zinc2 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C4.4 mg

Vitamin A160 mcg

Vitamin E1.3 mg

Vitamin K6.9 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.5 mg

Folate56 mcg

Choline315 mg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 1. The excerpt below is the record exactly as published.

DUTCH BREAD. Take enough bread dough, when ready for the pans, for a loaf of bread, add to it the yolks of two eggs, or one whole one, beaten light, a small tablespoonful butter, half a cup of sugar, one of raisins seeded, and cut in two

Cook this with the app: pantry check, scaling, and the assistant.