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Milk Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 14
Set in pans with sliding cover, or set the loaves with the smooth side up on flat baking pans some distance apart, and cover with the regular baking tins.
Presented as published in 1907. 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
475Calories
12 gProtein
32 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein12 g
Carbohydrates32 g
Fiber2.2 g
Sugars30 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol57 mg
Sodium4047 mg
Potassium499 mg
Calcium356 mg
Iron0.2 mg
Magnesium40 mg
Phosphorus333 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A89 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate190 mcg
Choline64 mg
Caffeine0 mg
Water516 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 124. The excerpt below is the record exactly as published.
MILK BREAD. 1 gallon water, 1 gallon milk, 4 ozs. yeast, 8 ozs. sugar, 12 ozs. lard, 5 ozs. salt
Cook this with the app: pantry check, scaling, and the assistant.