Bread-and-Milk Cakes

Name: Bread-and-Milk Cakes
Ingredients: One cup fine bread crumbs; two cups milk; one egg; two teaspoonfuls melted butter; saltspoonful salt; two tablespoonfuls flour

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

945Calories

41 gProtein

117 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories945 kcal

Protein41 g

Carbohydrates117 g

Fiber5.9 g

Sugars31 g

Total Fat34 g

Saturated Fat17 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol265 mg

Sodium2777 mg

Potassium1101 mg

Calcium851 mg

Iron7.7 mg

Magnesium124 mg

Phosphorus823 mg

Zinc4.5 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D5.7 mcg

Vitamin C3.2 mg

Vitamin A309 mcg

Vitamin E1.3 mg

Vitamin K56 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)9 mg

Folate192 mcg

Choline253 mg

Caffeine0 mg

Water478 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 22. The excerpt below is the record exactly as published.

Breadrand-milk Cakes. — One cup fine bread crumbs, two cups milk, one egg^ two tea- spoonfuls melted butter, saltspoonful salt, two tablespoonfuls flour

Cook this with the app: pantry check, scaling, and the assistant.