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Raisin Bread
From Magnet users cook book, 1920
Serves 3
Presented as published in 1920. 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
700Calories
10 gProtein
146 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein10 g
Carbohydrates146 g
Fiber1.4 g
Sugars91 g
Total Fat11 g
Saturated Fat4.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol162 mg
Sodium3471 mg
Potassium481 mg
Calcium159 mg
Iron2 mg
Magnesium29 mg
Phosphorus200 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0.7 mg
Vitamin A93 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline20 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 36. The excerpt below is the record exactly as published.
RAISIN BREAD. One pint sour milk, 2-3 cup brown sugar, 1 egg, 1 teaspoon salt, 1 teaspoon soda, sifted thrice, 4%, cup white flour, 1 tablespoon melted butter, Graham flour to stiffen,.about 4 cups, 1 cup raisins, % cup nuts. Bake 1 hour in moderate oven.—Miss Maria Scheffold, Marquis, Sask. ; GOOD STRONG MACHINE, THE “MAGNET” Jas. Dunn, Nicabad, Que., says:—I have been using the Magnet for twelve years, and siz years ago I had the skimming device changed. I find that the Magnet is a good, strong machine. 42 "a en thea mies Na Ke RAISIN BREAD. One pint of bread sponge, 1 cup sugar, 1 cup milk, % cup raisins, 1 tablespoon lard, salt to taste
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