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Genuine Vienna Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
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
140Calories
9 gProtein
12 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories140 kcal
Protein9.2 g
Carbohydrates12 g
Fiber1.9 g
Sugars9.4 g
Total Fat6.8 g
Saturated Fat3.7 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium3383 mg
Potassium363 mg
Calcium250 mg
Iron0.2 mg
Magnesium29 mg
Phosphorus242 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate166 mcg
Choline37 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 123. The excerpt below is the record exactly as published.
GENUINE VIENNA BREAD. 1 gal. water, 5 ozs. yeast, 1 gal. milk, 6 ozs. salt
Cook this with the app: pantry check, scaling, and the assistant.