Vienna Bread

Name: Vienna Bread
Ingredients: 2 lbs. of Vienna flour; 1 pint of lukewarm milk; 2 ozs. of butter; 1 teaspoonful of salt; 1 oz. of German yeast

From Domestic and economical cookery recipes, 1897

Glaze with milk or egg white.

Presented as published in 1897. 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

3412Calories

110 gProtein

713 gCarbs

62 gFat

Full nutrition (33 nutrients)

Calories3412 kcal

Protein110 g

Carbohydrates713 g

Fiber7.6 g

Sugars0 g

Total Fat62 g

Saturated Fat0.3 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0 g

Cholesterol133 mg

Sodium2371 mg

Potassium1516 mg

Calcium190 mg

Iron52 mg

Magnesium258 mg

Phosphorus1171 mg

Zinc8.8 mg

Copper1.5 mg

Manganese7 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)12 mg

Riboflavin (B2)5.2 mg

Niacin (B3)73 mg

Folate2115 mcg

Choline9.1 mg

Caffeine0 mg

Water100 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 64. The excerpt below is the record exactly as published.

VIENNA BREAD. INGREDIENTS. 2 lbs. of Vienna flour | 1 pint of lukewarm milk 2 ozs. of butter I 1 teaspoonful of salt 1 oz. of German yeast

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