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Quick Bread
From How we cook in Tennessee .., 1906
Serves 3
Recipe by Mrs. J. R. Thomas.
Presented as published in 1906. 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
799Calories
23 gProtein
138 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories799 kcal
Protein23 g
Carbohydrates138 g
Fiber0 g
Sugars7.9 g
Total Fat17 g
Saturated Fat6.6 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.3 g
Cholesterol26 mg
Sodium564 mg
Potassium715 mg
Calcium219 mg
Iron9.5 mg
Magnesium61 mg
Phosphorus319 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate276 mcg
Choline28 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 66. The excerpt below is the record exactly as published.
Quick Bread. — Sift together one quart Dainty flour with one heaping teaspoon of cream tartar, one even teaspoon of soda, half teaspoon of salt. Mix in dry two tablespoons of lard and last work all into a dough with nearly a pint of buttermilk
Cook this with the app: pantry check, scaling, and the assistant.