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Quick Buttermilk Bread
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
1071Calories
35 gProtein
207 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1071 kcal
Protein35 g
Carbohydrates207 g
Fiber0 g
Sugars12 g
Total Fat12 g
Saturated Fat4.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium3064 mg
Potassium671 mg
Calcium590 mg
Iron15 mg
Magnesium93 mg
Phosphorus575 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate413 mcg
Choline36 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 8. The excerpt below is the record exactly as published.
QUICK BUTTERMILK BREAD. Flour, 1 pint. Baking powder, 1 teaspoon. Salt, 1 teaspoon. Soda, 1 teaspoon. Buttermilk, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.