Sweet Rye Bread with Raisins
From The practical cookbook, 1917
Makes 2 loaves.
Presented as published in 1917. 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
6094Calories
74 gProtein
975 gCarbs
222 gFat
Full nutrition (34 nutrients)
Calories6094 kcal
Protein74 g
Carbohydrates975 g
Fiber69 g
Sugars373 g
Total Fat222 g
Saturated Fat1.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol0 mg
Sodium2517 mg
Potassium8438 mg
Calcium1018 mg
Iron48 mg
Magnesium1327 mg
Phosphorus1744 mg
Zinc14 mg
Copper4.1 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K7.8 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)31 mg
Folate649 mcg
Choline104 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 56. The excerpt below is the record exactly as published.
Sweet Rye Bread with Raisins \ yeast cake J C. shortening \ c. lukewarm water 1 tsp. salt z c. scalded milk 1 c. raisins \ c. molasses 3 c. rye flour 3 c. white flour
Cook this with the app: pantry check, scaling, and the assistant.