Raised Bread
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
482Calories
43 gProtein
56 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein43 g
Carbohydrates56 g
Fiber20 g
Sugars25 g
Total Fat15 g
Saturated Fat3.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium180 mg
Potassium850 mg
Calcium79 mg
Iron3.4 mg
Magnesium52 mg
Phosphorus673 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.6 mcg
Vitamin B61.3 mg
Vitamin B120.9 mcg
Thiamin (B1)8.2 mg
Riboflavin (B2)3.4 mg
Niacin (B3)30 mg
Folate1791 mcg
Choline318 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 3. The excerpt below is the record exactly as published.
two tablespoons sugar, teaspoon salt, half cup yeast, well mixed. Add half teaspoon soda dissolved in a little milk; not too stiff, almost thin as a batter. 5. Graham. One egg, half cup sugar, butter size ot an egg, one and a half cups sour milk, one cup wheat flour, one and a half cups graham flour, half a teaspoon soda; bake in hot roll pans. 6. Indian Meal. One cup meal scalded in one pint milk, butter size of an egg, tablespoon sugar, salt, one egg, half cup yealst and flour enough for rather a stiff batter; bake in a quick oven. BREAD. 9 7. Raised. One pint sweet milk, half cup yeast, two tablespoons sugar, flour enough to make batter a little thicker than for fritters; rise over night; add in the morning two eggs
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