Panettone Bread (Italian)
From The Gertrude Bobbitt Circle cook book, 1948
May be brushed with thin powdered sugar frosting while hot.
Presented as published in 1948. 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
5468Calories
108 gProtein
899 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories5468 kcal
Protein108 g
Carbohydrates899 g
Fiber11 g
Sugars275 g
Total Fat168 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2376 mg
Potassium2708 mg
Calcium225 mg
Iron52 mg
Magnesium544 mg
Phosphorus1704 mg
Zinc14 mg
Copper3.1 mg
Manganese21 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K8 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)8.1 mg
Riboflavin (B2)3.5 mg
Niacin (B3)58 mg
Folate1211 mcg
Choline11 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 5. The excerpt below is the record exactly as published.
PANETONE BREAD (ITALIAN) Dissolve in 2 cups lukewarm milk, which has first been scalded, 1 tablespoon sugar and one cake of compressed yeast. Add 2 cups sifted all-purpose flour and beat well. Cream together 5 tablespoons shortening and 1 cup sugar. Add 2 well beaten eggs. Now add to first mixture along with 4 cups sifted flour and 1 teaspoon salt. Cover and let rise in a warm place until light, about 1% hours. Then add V> cup raisins, V> cup thinly sliced citron, 1 cup shelled pinenute (1 cup chopped walnuts mav be used instead) all well floured, % tea- spoon anise extract (go easy) or 1 teaspoon nutmeg and % ot mace
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Cook this with the app: pantry check, scaling, and the assistant.