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Milk Bread
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
21Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories21 kcal
Protein1 g
Carbohydrates2 g
Sugars2 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium12 mg
Potassium47 mg
Calcium38 mg
Iron0 mg
Magnesium3.7 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.5 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 219. The excerpt below is the record exactly as published.
Milk Bread. Milk bread is made by substituting milk for the water, with the addition of a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.