Milk Bread

Name: Milk Bread
Ingredients: To a quart of warm new milk; a yeast cake which has been dissolved in a little lukewarm water; a tablespoonful of melted butter; a pint of sifted flour; a dessert-spoonful of sugar; half a teaspoonful of salt

From The Common sense recipe book, 1898

Presented as published in 1898. 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

1030Calories

27 gProtein

198 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1030 kcal

Protein27 g

Carbohydrates198 g

Fiber0 g

Sugars4.2 g

Total Fat15 g

Saturated Fat6.8 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium1173 mg

Potassium345 mg

Calcium52 mg

Iron14 mg

Magnesium67 mg

Phosphorus274 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)17 mg

Folate402 mcg

Choline2.5 mg

Caffeine0 mg

Water27 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 81. The excerpt below is the record exactly as published.

MILK BREAD. To a quart of warm new milk add a yeast cake which has been dissolved in a little lukewarm water, and a tablespoonful of melted butter. Stir into this a pint of sifted flour, a dessert- spoonful of sugar and half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.