Milk Bread
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
2799Calories
90 gProtein
553 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories2799 kcal
Protein90 g
Carbohydrates553 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
Sodium1459 mg
Potassium1656 mg
Calcium729 mg
Iron38 mg
Magnesium240 mg
Phosphorus1227 mg
Zinc6.9 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.