Raisin Bread
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
2239Calories
45 gProtein
439 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories2239 kcal
Protein45 g
Carbohydrates439 g
Fiber16 g
Sugars175 g
Total Fat39 g
Saturated Fat5.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol29 mg
Sodium757 mg
Potassium2246 mg
Calcium482 mg
Iron19 mg
Magnesium177 mg
Phosphorus768 mg
Zinc4.9 mg
Copper1.1 mg
Manganese3.1 mg
Vitamin D2.3 mcg
Vitamin C4.4 mg
Vitamin A78 mcg
Vitamin E1.5 mg
Vitamin K7.6 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2 mg
Niacin (B3)20 mg
Folate542 mcg
Choline97 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 2. The excerpt below is the record exactly as published.
r 1 tsp. cinnamon 1 egg 2 tsp. ginger y2 c. sour milk V4 tsp. salt Y2 c. molasses 1% c. flour Cream butter, add sugar gradually, beat egg slightly and salt. Sift dry ingredients and add small amount of flour to creamed mixture. Blend well, then alternate liquids with dry ingredients.' Stir vigorously and when smooth pour into oiled pan suitable for gingerbread and bake 30 minutes. — Mrs. F. L. Erdman. RAISIN BREAD 1 c. milk 1 yeast cake V4 c. warm water 1 c seedless raisins 2 Tbsp. shortening 1 c. whole wheat flour 3 Tbsp. sugar About 2l/2 c. white flour 34 tsp. salt y2 tsp. cinnamon OATMEAL BREAD 1 c. milk 1 c. rolled oats 2 Tbsp. sugar 3/4 tsp. salt
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