Soda Loaf
From The week end novels book of cookery, 1920
This makes a change from scones, and is an excellent substitute if you should ever run out of bread.
Presented as published in 1920. 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
3308Calories
87 gProtein
624 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories3308 kcal
Protein87 g
Carbohydrates624 g
Fiber0 g
Sugars4.2 g
Total Fat52 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.5 g
Cholesterol38 mg
Sodium721 mg
Potassium1089 mg
Calcium543 mg
Iron46 mg
Magnesium215 mg
Phosphorus1010 mg
Zinc5.8 mg
Copper1.2 mg
Manganese6.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.5 mg
Riboflavin (B2)3.5 mg
Niacin (B3)54 mg
Folate1280 mcg
Choline20 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 9. The excerpt below is the record exactly as published.
Soda Loaf. (This makes a change from scones, and is an excellent sub- stitute if you should ever run out of bread) : 8o0zs. flour Pinch of salt 40z.lard -1} teaspoons palin powder Teaspoon castor sugar Sieve flour, salt and baking powder, and rub in lard. Add sugar. Mix to a stiff dough with milk, milk and water, or plain water, as preferred. Slightly knead and press into greased cake-tin. Bake in moderate oven until light brown crust is formed on top, generally about 1 hour. Irish Scones. 2 good-sized boiled potatoes 80zs. flour
Cook this with the app: pantry check, scaling, and the assistant.