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PEANUT BUTTER BREAD
From Boston Cooking-School cook book, 1896
Serves 8
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
250Calories
8 gProtein
40 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein8.1 g
Carbohydrates40 g
Fiber0.7 g
Sugars14 g
Total Fat6.9 g
Saturated Fat1.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol3.7 mg
Sodium446 mg
Potassium157 mg
Calcium114 mg
Iron2.1 mg
Magnesium36 mg
Phosphorus137 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate56 mcg
Choline5.4 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 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.
PEANUT BUTTER BREAD 2 cups bread flour 1 teaspoon salt Vg cup sugar 34 cup peanut butter 2 teaspoons baking powder 1 egg, well beaten 1 cup milk (scant)
Cook this with the app: pantry check, scaling, and the assistant.