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Snowflake Bread with Buttermilk
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
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
195Calories
6 gProtein
15 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein6.2 g
Carbohydrates15 g
Fiber0.6 g
Sugars14 g
Total Fat13 g
Saturated Fat5.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.1 g
Cholesterol25 mg
Sodium2926 mg
Potassium244 mg
Calcium194 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus153 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate63 mcg
Choline28 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 125. The excerpt below is the record exactly as published.
SNOWFLAKE BREAD WITH BUTTERMILK. 1 gallon water, 1 gallon buttermilk, 2 ozs. yeast, 5 ozs. sugar, 6 ozs. salt, 6 ozs. lard
Cook this with the app: pantry check, scaling, and the assistant.