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Raisin Bread
From The Toronto Cook Book, 1915
Serves 3
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
558Calories
21 gProtein
112 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein21 g
Carbohydrates112 g
Fiber8 g
Sugars36 g
Total Fat5.9 g
Saturated Fat1.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium60 mg
Potassium373 mg
Calcium85 mg
Iron5.9 mg
Magnesium40 mg
Phosphorus266 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C43 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate544 mcg
Choline106 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 7. The excerpt below is the record exactly as published.
Raisin Bread Take one and a half cups warm milk, add two yeast cakes, one teaspoon sugar; set in warm place until yeast rises to sur- face; add two cups flour; mix to a batter; pour one-quarter cup warm milk over the dough ; cover and put in a warm place until double its size; then stir in half a cup sugar and mix until creamy; add the grated rind of one lemon, two eggs well beaten, a little salt; when batter is light, mix all together, adding sufficient flour to make a firm dough
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