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Vienna Bread
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
879Calories
29 gProtein
184 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories879 kcal
Protein29 g
Carbohydrates184 g
Fiber2.5 g
Sugars4.7 g
Total Fat19 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol44 mg
Sodium3247 mg
Potassium404 mg
Calcium53 mg
Iron13 mg
Magnesium67 mg
Phosphorus309 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate584 mcg
Choline3 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 71. The excerpt below is the record exactly as published.
Vienna Bread. One and a half lb. Vienna flour, 2 oz. butter, 1 oz. Ge man yeast, \ oz. castor sugar, 1 egg, 1 saltspoonful sal f pint of tepid milk or water
Cook this with the app: pantry check, scaling, and the assistant.