nut-freesoy-freefish-freeshellfish-free
French Bread
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
299Calories
11 gProtein
52 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein11 g
Carbohydrates52 g
Fiber1.3 g
Sugars1.5 g
Total Fat5.9 g
Saturated Fat2.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol32 mg
Sodium170 mg
Potassium184 mg
Calcium55 mg
Iron3.7 mg
Magnesium24 mg
Phosphorus141 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate212 mcg
Choline26 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 67. The excerpt below is the record exactly as published.
French Bread. One quart of flour, % pint of milk, 1 tablespoon melted butter, 1 tablespoon melted lard, ^ cup of yeast, % teaspoon salt, 1 egff
Cook this with the app: pantry check, scaling, and the assistant.