Milk Bread

Name: Milk Bread
Ingredients: 1 pint of milk; 1 tbsp. sugar; 1 cake compressed yeast; 1 tbsp. of butter; 1 tsp. salt; About 2 qts. of flour

From Public school household science, 1905

Presented as published in 1905. 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

2177Calories

71 gProtein

423 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2177 kcal

Protein71 g

Carbohydrates423 g

Fiber0 g

Sugars36 g

Total Fat34 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol90 mg

Sodium2530 mg

Potassium1416 mg

Calcium698 mg

Iron28 mg

Magnesium192 mg

Phosphorus1036 mg

Zinc5.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)34 mg

Folate803 mcg

Choline87 mg

Caffeine0 mg

Water481 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 34. The excerpt below is the record exactly as published.

MILK BREAD. 1 pint of milk. 1 tbsp. sugar. 1 cake compressed yeast. 1 tbsp. of butter, dripping or lard. 1 tsp. salt. About 2 qts. of flour

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