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Sultana Bread
From Cookery for every household, 1914
Serves 8
Time to bake, 1 to 1.5 hours.
Presented as published in 1914. 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
298Calories
7 gProtein
67 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein7.5 g
Carbohydrates67 g
Fiber1.2 g
Sugars19 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol8.3 mg
Sodium300 mg
Potassium298 mg
Calcium30 mg
Iron3.5 mg
Magnesium26 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate112 mcg
Choline3.4 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 889. The excerpt below is the record exactly as published.
Sultana Bread 1 lb. flour. 1 oz. butter. 1 tea-sp. salt. £ lb. sultanas. .1 pt. warm milk. | oz. yeast. 1 tea-sp. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.