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Raisin Bread
From Boston Cooking-School cook book, 1896
Serves 10
Presented as published in 1896. 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
161Calories
2 gProtein
40 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein2.2 g
Carbohydrates40 g
Fiber1.9 g
Sugars30 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.1 mg
Sodium48 mg
Potassium293 mg
Calcium33 mg
Iron1 mg
Magnesium16 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A6.3 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline13 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 29. The excerpt below is the record exactly as published.
Raisin Bread. After first rising, add 2 cups raisins and 14 cup sugar. ‘To make a richer mixture, add 2 eggs, well beaten
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