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Federal Loaf
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
743Calories
37 gProtein
128 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein37 g
Carbohydrates128 g
Fiber10 g
Sugars15 g
Total Fat15 g
Saturated Fat3.8 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol162 mg
Sodium121 mg
Potassium762 mg
Calcium206 mg
Iron8.5 mg
Magnesium73 mg
Phosphorus571 mg
Zinc4.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1.9 mcg
Vitamin C0.1 mg
Vitamin A99 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B121 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)2.4 mg
Niacin (B3)24 mg
Folate1090 mcg
Choline144 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 142. The excerpt below is the record exactly as published.
FEDERAL LOAF. Mrs. C. W. Croppen. One quart flour, three eggs beaten very light, yolks and whites separately, one pint milk, one tablespoon- f ul butter (or lard), one teacup yeast. Make and let rise once in pound cake tins. Add three tablespoon- fuls sug
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