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Milk Bread
From Atlanta women's club cook book, 1921
Serves 8
Mrs. W. Frank Daub.
Presented as published in 1921. 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
823Calories
25 gProtein
155 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories823 kcal
Protein25 g
Carbohydrates155 g
Fiber0.3 g
Sugars9 g
Total Fat12 g
Saturated Fat4.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol19 mg
Sodium343 mg
Potassium457 mg
Calcium186 mg
Iron11 mg
Magnesium66 mg
Phosphorus337 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate325 mcg
Choline25 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 21. The excerpt below is the record exactly as published.
MILK BREAD, (four small loaves) . 1 qt. milk, scalded. 3 tbls. lard. 1 cake compressed yeast. 3 qts. sifted flour. 2 tbls. sugar, 1 t-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.