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Raisin and Buttermilk Bread
From A calendar of dinners, with 615 recipes, 1913
Serves 32
Sufficient to make four small loaves.
Presented as published in 1913. 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
106Calories
2 gProtein
18 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein2.3 g
Carbohydrates18 g
Fiber0.2 g
Sugars5.1 g
Total Fat2.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium80 mg
Potassium121 mg
Calcium9.5 mg
Iron1 mg
Magnesium6.7 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A5.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate27 mcg
Choline10 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 58. The excerpt below is the record exactly as published.
Raisin and Buttermilk Bread 4 cupfuls flour 2 teaspoonfuls cream of tartar 5 tablespoonfuls Crisco 3 tablespoonfuls sugar 1 teaspoonful salt 2 eggs 1 teaspoonful soda Buttermilk to make soft dough 1 cupful sultana raisins
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