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Raisin Bread
From The bride's cook book, 1915
Serves 2
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
816Calories
21 gProtein
177 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories816 kcal
Protein21 g
Carbohydrates177 g
Fiber6.5 g
Sugars3 g
Total Fat6.7 g
Saturated Fat2.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol100 mg
Sodium2195 mg
Potassium1079 mg
Calcium662 mg
Iron11 mg
Magnesium75 mg
Phosphorus512 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D1.1 mcg
Vitamin C5.1 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.6 mg
Folate215 mcg
Choline84 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 136. The excerpt below is the record exactly as published.
RAISIN BREAD — Mix and sift 2 cups of Victory flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Add 1 cup of DEL MONTE RAISINS cut in pieces, % cup of milk, 1 well beaten egg, and 2 tablespoons of melted fat
Cook this with the app: pantry check, scaling, and the assistant.