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Milk Bread
From Scientific cooking with scientific methods, 1911
Serves 8
The process of kneading, raising, and baking is the same in all breads made from yeast.
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
10Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein1.3 g
Carbohydrates1.3 g
Fiber0.8 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium294 mg
Potassium30 mg
Calcium2 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate73 mcg
Choline1 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 8. The excerpt below is the record exactly as published.
Milk Bread. 1 cup scalded milk. 1 teaspoon salt. 1 cup water. 1 yeast cake. Dissolve yeast in )>^ cup lukewarm water. We scald the milk to kill the lactic germ. Add flour to make a dough
Cook this with the app: pantry check, scaling, and the assistant.