Raisin Bread
From Student's manual in household arts, 1915
Presented as published in 1915. 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
2129Calories
47 gProtein
478 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories2129 kcal
Protein47 g
Carbohydrates478 g
Fiber8.5 g
Sugars161 g
Total Fat11 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol4.3 mg
Sodium2390 mg
Potassium1921 mg
Calcium191 mg
Iron25 mg
Magnesium169 mg
Phosphorus592 mg
Zinc3.4 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D0.1 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K6.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)27 mg
Folate611 mcg
Choline23 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 49. The excerpt below is the record exactly as published.
Raisin Bread. 1 C. scalded milk 1 t. lard 1 t. salt i yeast cake 3 T. sugar 3 C. flour i C. raisins (seeded)
Cook this with the app: pantry check, scaling, and the assistant.