vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Real Vienna Bread
From Cooking for profit, 1886
Serves 16
The quality of the bread is attributed to the oven, the yeast, and the dry climate.
Presented as published in 1886. 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
152Calories
9 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein8.7 g
Carbohydrates12 g
Fiber0.5 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium700 mg
Potassium383 mg
Calcium301 mg
Iron0 mg
Magnesium30 mg
Phosphorus257 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate41 mcg
Choline44 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 357. The excerpt below is the record exactly as published.
REAL VIENNA BREAD. Viennese bread is celebrated. It may interest you to know something about it. The excellence of the bread is attributed in Vienna to three reasons — the oven, the men and the yeast. I think another may be added, and that is the dry climate. An ounce of yeast (three decagrammes) and as much salt is taken for every gallon of milk used for the dough
Cook this with the app: pantry check, scaling, and the assistant.