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Mother's Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
Part milk may be used in this recipe.
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
394Calories
4 gProtein
32 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein3.6 g
Carbohydrates32 g
Fiber2.4 g
Sugars28 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol27 mg
Sodium4130 mg
Potassium86 mg
Calcium5.5 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus56 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate207 mcg
Choline17 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 126. The excerpt below is the record exactly as published.
MOTHEE'S BEBAD. 1 pail water, 1 lb. sugar, 1 lb. lard, 5 ozs. yeast, 6 ozs. salt
Cook this with the app: pantry check, scaling, and the assistant.