Milk Bread

Name: Milk Bread
Ingredients: H lbs. flour; 1 teaspoonful sugar; 1 pint milk; 2 teaspoonsful cream of tartar; 1 large teaspoonful carbonate of soda; Salt; 2 oz. casumen

From Dainty dinners and dishes for Jewish families, 1907

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

2824Calories

90 gProtein

559 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories2824 kcal

Protein90 g

Carbohydrates559 g

Fiber0 g

Sugars28 g

Total Fat26 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium1464 mg

Potassium3267 mg

Calcium730 mg

Iron39 mg

Magnesium240 mg

Phosphorus1228 mg

Zinc7 mg

Copper1.1 mg

Manganese5.2 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)6.7 mg

Riboflavin (B2)3.7 mg

Niacin (B3)46 mg

Folate1089 mcg

Choline87 mg

Caffeine0 mg

Water496 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 88. The excerpt below is the record exactly as published.

MILK BREAD. H lbs. flour. 1 teaspoonful sugar, 1 pint milk. 2 teaspoonsful cream of tartar. 1 large teaspoonful carbonate of soda. Salt. 2 oz. casumen

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