Mannheim Bread
From Bread, cakes, and biscuits, 1902
Can be served whole or sliced and dried as rusks.
Presented as published in 1902. 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
1032Calories
34 gProtein
196 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1032 kcal
Protein34 g
Carbohydrates196 g
Fiber2.1 g
Sugars57 g
Total Fat14 g
Saturated Fat3.2 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium575 mg
Calcium180 mg
Iron17 mg
Magnesium82 mg
Phosphorus444 mg
Zinc3.3 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D2 mcg
Vitamin C3 mg
Vitamin A162 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate321 mcg
Choline294 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Mannheim Bread. — Make a firm dough with two whole eggs, 6oz. of fine flour, 2oz. caster sugar, and £oz. powdered anise seed.
Cook this with the app: pantry check, scaling, and the assistant.