Milk Bread

Name: Milk Bread
Ingredients: one quart of cold boiled milk; one large spoonful of lard; one even tablespoon of sugar; one tablespoon of salt; one yeast coke dissolved in warm water

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

171Calories

0 gProtein

13 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories171 kcal

Protein0 g

Carbohydrates13 g

Fiber0 g

Sugars13 g

Total Fat14 g

Saturated Fat5.3 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat1.5 g

Cholesterol13 mg

Sodium7000 mg

Potassium1.7 mg

Calcium4.5 mg

Iron0.1 mg

Magnesium0.2 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline6.8 mg

Caffeine0 mg

Water0 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 12. The excerpt below is the record exactly as published.

MILK BREAD. BY MRS. NELSON DINGLEY, JR. (Wife of Representative from Maine.) NE quart of cold boiled milk, one large spoon- ful of lard, one even tablespoon of sugar, one tablespoon of salt, one yeast coke dissolved in warm water

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