Sweet Bread

Name: Sweet Bread
Ingredients: two-thirds of a pound of seeded raisins; a quart of lukewarm water; one teaspoonful of salt; two or more spoonfuls of almond or olive oil

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Dough can be used for fritters by adding a beaten egg.

Presented as published in 1909. 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

900Calories

8 gProtein

239 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories900 kcal

Protein7.7 g

Carbohydrates239 g

Fiber21 g

Sugars0 g

Total Fat1.6 g

Saturated Fat4.7 g

Monounsaturated Fat19 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol0 mg

Sodium2437 mg

Potassium2508 mg

Calcium181 mg

Iron7.9 mg

Magnesium110 mg

Phosphorus228 mg

Zinc0.6 mg

Copper1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.4 mg

Folate9.1 mcg

Choline0 mg

Caffeine0 mg

Water997 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 6. The excerpt below is the record exactly as published.

SWEET BREAD. Grind two-thirds of a pound of seeded raisins in your vegetable grinder. Take a quart of lukewarm water, one teaspoonful of salt, two or more spoonfuls of almond or olive oil

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