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Whole Wheat and White Bread with Raisins
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
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
No method was recorded for this recipe.
Nutrition per serving
581Calories
17 gProtein
123 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories581 kcal
Protein17 g
Carbohydrates123 g
Total Fat2.3 g
Sodium3.2 mg
Potassium216 mg
Calcium30 mg
Iron8.9 mg
Magnesium42 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin B60.1 mg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate254 mcg
Water16 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 196. The excerpt below is the record exactly as published.
WHOLE WHEAT AND WHITE BREAD WITH RAISINS* Take half whole wheat flour, or two-thirds whole wheat and from one-third to a half white bread flour to make up 14 to 14% pounds flour.
Cook this with the app: pantry check, scaling, and the assistant.