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Raisin Bread, Sponge and Dough Process

Name: Raisin Bread, Sponge and Dough Process
Yield: 20 servings
Ingredients: 1 gallon water; % gallon milk; 3^2 ounces salt; 4 to 5 ounces yeast; 1% pounds sugar; 1 to V/z pounds shortening; 3 to 5 pounds raisins; 21 pounds flour (approximately)

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 20

From 5 to 10 eggs or one pint of yolks may be added if desired.

Presented as published in 1907. 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

2355Calories

60 gProtein

463 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2355 kcal

Protein60 g

Carbohydrates463 g

Fiber4.6 g

Sugars83 g

Total Fat34 g

Saturated Fat7.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.2 g

Omega-30 g

Cholesterol12 mg

Sodium1998 mg

Potassium1357 mg

Calcium261 mg

Iron28 mg

Magnesium168 mg

Phosphorus716 mg

Zinc4.5 mg

Copper1 mg

Manganese3.8 mg

Vitamin D0.9 mcg

Vitamin C1.6 mg

Vitamin A31 mcg

Vitamin E0.1 mg

Vitamin K2.4 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)2.6 mg

Niacin (B3)35 mg

Folate898 mcg

Choline27 mg

Caffeine0 mg

Water333 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 195. The excerpt below is the record exactly as published.

RAISIN BREAD, SPONGE AND DOUGH PROCESS 1 gallon water % gallon milk 3^2 ounces salt 4 to 5 ounces yeast 1% pounds sugar 1 to V/z pounds shortening 3 to 5 pounds raisins 21 pounds flour (approximately)

Cook this with the app: pantry check, scaling, and the assistant.