dairy-freenut-freesoy-freefish-freeshellfish-free
Golden Loaf of Albemarle
From Virginia Cookery-book, 1884
Serves 6
Must be mixed and worked the night before for best results.
Presented as published in 1884. 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
34 gProtein
135 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein34 g
Carbohydrates135 g
Fiber12 g
Sugars2.3 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol188 mg
Sodium461 mg
Potassium1087 mg
Calcium127 mg
Iron18 mg
Magnesium98 mg
Phosphorus474 mg
Zinc4.2 mg
Copper1.7 mg
Manganese3.1 mg
Vitamin D1.1 mcg
Vitamin C7.9 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)20 mg
Folate820 mcg
Choline156 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 13. The excerpt below is the record exactly as published.
Golden Loap of Albemarle. Three pints of flour, six eggs, six or seven good-sized Irish potatoes, one table-spoonful of lard, one table-spoon- ful of sugar, one large teacupf ul of yeast
Cook this with the app: pantry check, scaling, and the assistant.