Purcell Bread
From Popular cook book, 1899
Presented as published in 1899. 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
3193Calories
61 gProtein
455 gCarbs
125 gFat
Full nutrition (33 nutrients)
Calories3193 kcal
Protein61 g
Carbohydrates455 g
Fiber20 g
Sugars5.1 g
Total Fat125 g
Saturated Fat45 g
Monounsaturated Fat54 g
Polyunsaturated Fat15 g
Cholesterol108 mg
Sodium41 mg
Potassium1054 mg
Calcium65 mg
Iron18 mg
Magnesium183 mg
Phosphorus760 mg
Zinc6.2 mg
Copper0.7 mg
Manganese2.5 mg
Vitamin D2.8 mcg
Vitamin C0.1 mg
Vitamin A35 mcg
Vitamin E1.1 mg
Vitamin K0.1 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)5.9 mg
Riboflavin (B2)2.4 mg
Niacin (B3)31 mg
Folate1149 mcg
Choline92 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 12. The excerpt below is the record exactly as published.
PURCELL BREAD. One pint corn meal, one pint flour, three spoonfuls yeast powder, sifted together, two eggs, one-fourth pound, melted lard
Cook this with the app: pantry check, scaling, and the assistant.