Seed Bread (To Butter)

Name: Seed Bread (To Butter)
Ingredients: 3^-lbs. flour; J-lb. lard (rubbed in); 1- lb. sugar; id. yeast; 2- oz. carraway seeds; 2-oz candied peel

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

9747Calories

177 gProtein

1711 gCarbs

253 gFat

Full nutrition (33 nutrients)

Calories9747 kcal

Protein177 g

Carbohydrates1711 g

Fiber9.4 g

Sugars455 g

Total Fat253 g

Saturated Fat89 g

Monounsaturated Fat102 g

Polyunsaturated Fat26 g

Cholesterol215 mg

Sodium56 mg

Potassium2871 mg

Calcium431 mg

Iron90 mg

Magnesium469 mg

Phosphorus1821 mg

Zinc12 mg

Copper3.3 mg

Manganese12 mg

Vitamin D5.7 mcg

Vitamin C77 mg

Vitamin A10 mcg

Vitamin E1.5 mg

Vitamin K0 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)15 mg

Riboflavin (B2)7.2 mg

Niacin (B3)111 mg

Folate2581 mcg

Choline118 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 16. The excerpt below is the record exactly as published.

Seed Bread (To Butter ). 3^-lbs. flour. J-lb. lard i rubbed in). 1- lb. sugar. id. yeast. 2- oz. carraway seeds. 2-oz candied peel

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