Milk Bread
From Foods and household management, 1914
Presented as published in 1914. 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
3094Calories
98 gProtein
617 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories3094 kcal
Protein98 g
Carbohydrates617 g
Fiber0 g
Sugars36 g
Total Fat49 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol121 mg
Sodium1370 mg
Potassium1760 mg
Calcium747 mg
Iron42 mg
Magnesium259 mg
Phosphorus1310 mg
Zinc7.5 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)7.3 mg
Riboflavin (B2)4 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline87 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 105. The excerpt below is the record exactly as published.
Milk bread. Proportions. Milk 2 cups Butter 2 tablespoonfuls Sugar 1 tablespoonful Salt li teaspoonfuls Yeast 1 cake dissolved in i cup luke warm water Sifted flour 6 cups
Cook this with the app: pantry check, scaling, and the assistant.