Sweet Rye Bread with Raisins

Name: Sweet Rye Bread with Raisins
Ingredients: yeast cake; shortening; lukewarm water; 1 tsp. salt; 2 c. scalded milk; molasses; 3 c. rye flour; 3 c. white flour; 1 c. raisins

From The practical cookbook, 1917

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

4694Calories

74 gProtein

851 gCarbs

117 gFat

Full nutrition (34 nutrients)

Calories4694 kcal

Protein74 g

Carbohydrates851 g

Fiber69 g

Sugars249 g

Total Fat117 g

Saturated Fat1.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol0 mg

Sodium2454 mg

Potassium6020 mg

Calcium666 mg

Iron40 mg

Magnesium924 mg

Phosphorus1693 mg

Zinc14 mg

Copper3.3 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C4.4 mg

Vitamin A0 mcg

Vitamin E1.7 mg

Vitamin K7.8 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2.6 mg

Niacin (B3)30 mg

Folate649 mcg

Choline82 mg

Caffeine0 mg

Water271 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.