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ORANGE PEEL BREAD

Name: ORANGE PEEL BREAD
Yield: 16 servings
Ingredients: 1 cup orange peel; 1 egg; 2 cups milk; 134 cups sugar; 4 cups flour; 1 tablespoon butter; 4 teaspoons baking powder; 1g teaspoon salt

From Boston Cooking-School cook book, 1896

Serves 16

Makes 2 loaves.

Presented as published in 1896. 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

146Calories

5 gProtein

29 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories146 kcal

Protein4.5 g

Carbohydrates29 g

Fiber0.6 g

Sugars3.1 g

Total Fat2.1 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol5.6 mg

Sodium276 mg

Potassium101 mg

Calcium119 mg

Iron1.9 mg

Magnesium14 mg

Phosphorus90 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C8.2 mg

Vitamin A11 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate52 mcg

Choline5.4 mg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 43. The excerpt below is the record exactly as published.

ORANGE PEEL BREAD 1 cup orange peel 1 egg Water 2 cups milk 134 cups sugar 4 cups flour 1 tablespoon butter 4 teaspoons baking powder 1g teaspoon salt

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