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Soda Bread
From Cassell's dictionary of cookery, 1892
Serves 6
Baking time: about 1 hour.
Presented as published in 1892. 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
279Calories
8 gProtein
59 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein8.4 g
Carbohydrates59 g
Fiber0 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.5 mg
Sodium213 mg
Potassium109 mg
Calcium19 mg
Iron4.2 mg
Magnesium21 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline0.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1829. The excerpt below is the record exactly as published.
Soda Bread. — Mix thoroughly equal parts of tartaric acid and carbonate of soda, and put the mixture aside to be used as required. Dis- solve a tea-spoonful of the powder and a pinch of salt in a breakfast-cupful of milk, and stir the liquor into a pound of flour
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