Milk Bread
From Luncheons, breakfasts, simple dinners and carving, 1905
Graham or whole wheat bread can be made similarly using white flour for the sponge.
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
4353Calories
141 gProtein
846 gCarbs
46 gFat
Full nutrition (30 nutrients)
Calories4353 kcal
Protein141 g
Carbohydrates846 g
Sugars72 g
Total Fat46 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium391 mg
Potassium2827 mg
Calcium1390 mg
Iron56 mg
Magnesium384 mg
Phosphorus2068 mg
Zinc11 mg
Copper1.6 mg
Manganese7.6 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B61.3 mg
Vitamin B125.3 mcg
Thiamin (B1)10 mg
Riboflavin (B2)5.8 mg
Niacin (B3)69 mg
Folate1605 mcg
Choline174 mg
Water957 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 13. The excerpt below is the record exactly as published.
Milk Bread — Take one quart of milk, butter or lard the size of an egg, two tablespoons of sugar. Put on the stove, let boil one minute, then take off the stove and let cool. When cool, have in an earthen dish two quarts of flour, stir in the milk, beat hard five to ten minutes, then add your yeast
Cook this with the app: pantry check, scaling, and the assistant.