Good Raisin Bread
From The Carbon County cook book, 1926
Recipe by Mrs. George Morgan.
Presented as published in 1926. 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
7616Calories
192 gProtein
1536 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories7616 kcal
Protein192 g
Carbohydrates1536 g
Fiber17 g
Sugars320 g
Total Fat93 g
Saturated Fat31 g
Monounsaturated Fat28 g
Polyunsaturated Fat6.8 g
Omega-30.1 g
Cholesterol110 mg
Sodium314 mg
Potassium5595 mg
Calcium1121 mg
Iron91 mg
Magnesium596 mg
Phosphorus2488 mg
Zinc14 mg
Copper3.4 mg
Manganese12 mg
Vitamin D6 mcg
Vitamin C8.7 mg
Vitamin A156 mcg
Vitamin E1 mg
Vitamin K13 mcg
Vitamin B61.9 mg
Vitamin B122.6 mcg
Thiamin (B1)15 mg
Riboflavin (B2)7.8 mg
Niacin (B3)105 mg
Folate2426 mcg
Choline156 mg
Caffeine0 mg
Water636 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 2. The excerpt below is the record exactly as published.
Good Raisin Bread. The day before baking start your yeast. I usually save the water (without salt) from my potatoes at noon. ‘When this is cooled just luke warm add 14 cake yeast foam and 3 level tablespoons of sugar. Set in warm place and it will be ready to use next morning. Take about 3 quarts of flour, sift thorough- iy, add 14 cup lard, two cups milk, 2 tablespoons salt and 14 cup of sugar. Mix with the yeast, prepared as above, to a good soft dough Add about 2 cups of seedless raisins
Cook this with the app: pantry check, scaling, and the assistant.