Madison Bread
From Popular cook book, 1899
The dough should be as soft as can be handled.
Presented as published in 1899. 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
2608Calories
128 gProtein
462 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories2608 kcal
Protein128 g
Carbohydrates462 g
Fiber40 g
Sugars13 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium230 mg
Potassium2247 mg
Calcium199 mg
Iron33 mg
Magnesium227 mg
Phosphorus1692 mg
Zinc17 mg
Copper1.5 mg
Manganese4.3 mg
Vitamin D2 mcg
Vitamin C0.4 mg
Vitamin A252 mcg
Vitamin E1.4 mg
Vitamin K1.8 mcg
Vitamin B62.7 mg
Vitamin B121 mcg
Thiamin (B1)21 mg
Riboflavin (B2)8.6 mg
Niacin (B3)94 mg
Folate4338 mcg
Choline344 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 12. The excerpt below is the record exactly as published.
MADISON BREAD. One quart flour, one cup yeast, yolks two eggs, a boiled potato, one tablespoon sugar, one of lard or butter
Cook this with the app: pantry check, scaling, and the assistant.