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Vienna Bread, Straight Dough
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 30
Presented as published in 1907. 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
189Calories
2 gProtein
15 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein2.4 g
Carbohydrates15 g
Fiber0.3 g
Sugars14 g
Total Fat14 g
Saturated Fat5.7 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol19 mg
Sodium2232 mg
Potassium123 mg
Calcium88 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus78 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline18 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 124. The excerpt below is the record exactly as published.
VIENNA BEEAD. STRAIGHT DOUGH. 1% gallon water, % gallon milk, 6 ozs. salt, 12 ozs. sugar, 12 ozs. lard, 4 ozs. compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.