Boiled Bread and Milk
From Efficiency in home-making and first-aid to good cooking, 1915
The milk should not be boiled, as it is apt to cause constipation.
Presented as published in 1915. 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
315Calories
14 gProtein
42 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein14 g
Carbohydrates42 g
Fiber1.4 g
Sugars15 g
Total Fat12 g
Saturated Fat5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30.2 g
Cholesterol34 mg
Sodium684 mg
Potassium439 mg
Calcium433 mg
Iron2.1 mg
Magnesium46 mg
Phosphorus317 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 59. The excerpt below is the record exactly as published.
BOILED BREAD AND MILK. 1 cup milk. ]/2 cup of bread broken in y2 teaspoon butter. small pieces. 1-8 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.