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German Bread
From Kentucky receipt book, 1903
Serves 2
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
757Calories
28 gProtein
132 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein28 g
Carbohydrates132 g
Fiber13 g
Sugars112 g
Total Fat24 g
Saturated Fat7.7 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol51 mg
Sodium120 mg
Potassium846 mg
Calcium317 mg
Iron1.1 mg
Magnesium56 mg
Phosphorus565 mg
Zinc5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.5 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B121.4 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)20 mg
Folate1168 mcg
Choline63 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 64. The excerpt below is the record exactly as published.
Oerman Bread. One pint of milk boiled, 1 teacup granulated sugar, 1 tablespoon butter, 1 tablespoon lard, 2-3 cup of baker's yeast
Cook this with the app: pantry check, scaling, and the assistant.