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Pan Loaf
From Banquets of the nations, 1911
Serves 10
Presented as published in 1911. 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
498Calories
15 gProtein
105 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories498 kcal
Protein15 g
Carbohydrates105 g
Total Fat2 g
Sodium2.7 mg
Potassium185 mg
Calcium26 mg
Iron7.6 mg
Magnesium36 mg
Phosphorus147 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.2 mg
Folate218 mcg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 219. The excerpt below is the record exactly as published.
Pan Loaf. Make a dough same as above.
Cook this with the app: pantry check, scaling, and the assistant.