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Lard Bread
From How we cook in Tennessee .., 1906
Serves 6
Requires one pound of flour to a loaf.
Presented as published in 1906. 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
440Calories
8 gProtein
58 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein8.2 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat7.1 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2 g
Cholesterol17 mg
Sodium1.5 mg
Potassium103 mg
Calcium14 mg
Iron4.2 mg
Magnesium20 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline9 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 67. The excerpt below is the record exactly as published.
one-half cups of lard. Work into soft dough — knead well — make into six loaves. Grease well and put in pan to rise. Keep it about the same temperature as you have the yeast and it should rise to the top of pans in two hours, when it is ready to bake. Bake three-quarters of an hour in moderate oven. I grease the top with butter soon as removed from oven. It requires one pound of flour
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