vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Health Bread or Muffins
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
118Calories
3 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein3.1 g
Carbohydrates26 g
Fiber0.1 g
Sugars4.5 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium26 mg
Potassium46 mg
Calcium9.2 mg
Iron1.6 mg
Magnesium9.1 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate44 mcg
Choline0.5 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 30. The excerpt below is the record exactly as published.
HEALTH BREAD OR MUFFINS 1 cup cooked wheat cereal (warm) 1 tablespoon butter Y4 cup brown sugar 1 yeast cake dissolved in ¥ teaspoon salt Y{ cup lukewarm water 24% cups flour
Cook this with the app: pantry check, scaling, and the assistant.