Vienna Bread
From Perfection in baking, 1895
Wash before baking and cut three times across.
Presented as published in 1895. 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
7315Calories
283 gProtein
364 gCarbs
545 gFat
Full nutrition (34 nutrients)
Calories7315 kcal
Protein283 g
Carbohydrates364 g
Fiber61 g
Sugars281 g
Total Fat545 g
Saturated Fat244 g
Monounsaturated Fat203 g
Polyunsaturated Fat44 g
Omega-30.7 g
Cholesterol1025 mg
Sodium2338 mg
Potassium10939 mg
Calcium7262 mg
Iron4.9 mg
Magnesium818 mg
Phosphorus7352 mg
Zinc43 mg
Copper1 mg
Manganese0.7 mg
Vitamin D65 mcg
Vitamin C0.7 mg
Vitamin A1872 mcg
Vitamin E5 mg
Vitamin K0.9 mcg
Vitamin B67 mg
Vitamin B1232 mcg
Thiamin (B1)28 mg
Riboflavin (B2)17 mg
Niacin (B3)97 mg
Folate5307 mcg
Choline1283 mg
Caffeine0 mg
Water5164 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 37. The excerpt below is the record exactly as published.
Vienna Bread. Prepare as second recipe for bread, only use the following formula: One-half of a pound of yeast, six quarts of milk for dough, three- fourths of a pound of lard, no sugar
Cook this with the app: pantry check, scaling, and the assistant.