Mayho Bread
From Popular cook book, 1899
Cook in two soup plates.
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
2173Calories
74 gProtein
389 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories2173 kcal
Protein74 g
Carbohydrates389 g
Fiber0 g
Sugars0.6 g
Total Fat46 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol602 mg
Sodium224 mg
Potassium892 mg
Calcium181 mg
Iron31 mg
Magnesium152 mg
Phosphorus841 mg
Zinc5.6 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)2.9 mg
Niacin (B3)34 mg
Folate873 mcg
Choline448 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 14. The excerpt below is the record exactly as published.
MAYHO BREAD. One quart flour, three eggs, one tablespoonful butter and ‘one of lard, a little whitewsucar sand a little salt. Three iron spoons of thin yeast
Cook this with the app: pantry check, scaling, and the assistant.