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Easter Bread
From The housewife's referee, 1898
Serves 7
A traditional Easter recipe.
Presented as published in 1898. 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
770Calories
21 gProtein
166 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein21 g
Carbohydrates166 g
Fiber2.8 g
Sugars44 g
Total Fat18 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol46 mg
Sodium379 mg
Potassium717 mg
Calcium157 mg
Iron9.2 mg
Magnesium70 mg
Phosphorus305 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.7 mcg
Vitamin C44 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate315 mcg
Choline18 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 154. The excerpt below is the record exactly as published.
Easter Bread. — One yeast cake, two cups of flour, two cups of water ; mix, and set to rise overnight. In the morning take six cups of flour, two cups of milk, one and a half cup of currants, the same of raisins, half a cup of sugar, butter the size of a good-sized hen's egg rubbed in cold, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.