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Raisin Bread
From San Rafael cook book, 1906, 1906
Serves 10
Presented as published in 1906. 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
303Calories
3 gProtein
74 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein3 g
Carbohydrates74 g
Fiber4.1 g
Sugars62 g
Total Fat2.7 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.4 mg
Sodium24 mg
Potassium675 mg
Calcium56 mg
Iron1.6 mg
Magnesium33 mg
Phosphorus89 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C2.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate4.5 mcg
Choline11 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.
RAISIN BREAD"— Mrs. R. S. Barclay. Dough to make good-sized loaf bread. When raised, mix with it Z .tablespoons sugar, good-sized piece of butter or lard; 2 pounds of rai- sins
Cook this with the app: pantry check, scaling, and the assistant.