vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Bread Baskets
From Kirmess cook book, 1907
Serves 1
Serve hot.
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
235Calories
13 gProtein
32 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein13 g
Carbohydrates32 g
Fiber1.3 g
Sugars3 g
Total Fat6.2 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol186 mg
Sodium432 mg
Potassium139 mg
Calcium59 mg
Iron3.2 mg
Magnesium25 mg
Phosphorus162 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate97 mcg
Choline152 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from Kirmess cook book (1907), page 134. The excerpt below is the record exactly as published.
BREAD BASKETS. Mrs. W. F. Brown. Cut onside of crust of French bread, not to spofl shape, cut slices thick, make hole out of soft end to hold one egg
Cook this with the app: pantry check, scaling, and the assistant.