Vienna Bread
From Every-day dishes and every-day work, 1897
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
2098Calories
54 gProtein
439 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories2098 kcal
Protein54 g
Carbohydrates439 g
Fiber16 g
Sugars2.8 g
Total Fat9.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat4.9 g
Cholesterol0 mg
Sodium820 mg
Potassium843 mg
Calcium331 mg
Iron49 mg
Magnesium148 mg
Phosphorus586 mg
Zinc5.4 mg
Copper1 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)36 mg
Folate948 mcg
Choline61 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 22. The excerpt below is the record exactly as published.
Vienna Bread.— Into a pint of milk sterilized by scalding, turn a cup and a half of boiling water. When lukewarm, add one-half cup of warm water, in which has been dissolved a cake of compressed yeast, and a quart of white flour
Cook this with the app: pantry check, scaling, and the assistant.