Raisin Bread
From The Central cook book, 1924
Presented as published in 1924. 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
2929Calories
80 gProtein
402 gCarbs
119 gFat
Full nutrition (34 nutrients)
Calories2929 kcal
Protein80 g
Carbohydrates402 g
Fiber25 g
Sugars200 g
Total Fat119 g
Saturated Fat6.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol34 mg
Sodium2736 mg
Potassium5463 mg
Calcium944 mg
Iron24 mg
Magnesium598 mg
Phosphorus1807 mg
Zinc8.3 mg
Copper3.7 mg
Manganese5.4 mg
Vitamin D4 mcg
Vitamin C4.4 mg
Vitamin A143 mcg
Vitamin E0.4 mg
Vitamin K7.5 mcg
Vitamin B61.1 mg
Vitamin B121.4 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)12 mg
Folate251 mcg
Choline77 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 23. The excerpt below is the record exactly as published.
Raisin Bread 11% cups meal. 114 cups buttermilk. 11% cups flour. 11% teaspoons soda. | 34 cup molasses. 1 teaspoon salt. 1 cup raisins. 1 cup nut meats. 14 teaspoon each of nutmeg and spice. Large kitchen spoon melted lard
Cook this with the app: pantry check, scaling, and the assistant.