vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Federal Loaf
From Miss Parloa's kitchen companion, 1887
Serves 3
Wrap in a towel after baking for best serving.
Presented as published in 1887. 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
756Calories
32 gProtein
144 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories756 kcal
Protein32 g
Carbohydrates144 g
Fiber6.7 g
Sugars4.3 g
Total Fat11 g
Saturated Fat1.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol134 mg
Sodium453 mg
Potassium512 mg
Calcium59 mg
Iron11 mg
Magnesium62 mg
Phosphorus406 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)1.9 mg
Niacin (B3)21 mg
Folate864 mcg
Choline106 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 416. The excerpt below is the record exactly as published.
Federal Loaf. This is a kind of bread of which many people are fond for luncheon or supper. The materials used are : a quart of flour, one table-spoonful of sugar, one of butter, half BREAD, ROLLS, AND MUFFINS. 787 a teaspoonful of salt, the whites of two eggs, half a cup- ful of yeast, and a scant cupful and a half of boiled milk
Cook this with the app: pantry check, scaling, and the assistant.