vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Bread Berry
From Handbook of practical cookery, 1886
Serves 1
Must not reach boiling-point.
Presented as published in 1886. 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
283Calories
9 gProtein
44 gCarbs
8 gFat
Full nutrition (31 nutrients)
Calories283 kcal
Protein9.4 g
Carbohydrates44 g
Fiber0.3 g
Sugars37 g
Total Fat8.4 g
Saturated Fat4.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol29 mg
Sodium164 mg
Potassium384 mg
Calcium332 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus263 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate0 mcg
Choline43 mg
Water220 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 185. The excerpt below is the record exactly as published.
Bread Berry.— One half slice of bread, one tea-spoonful sugar, one half pint of milk
Cook this with the app: pantry check, scaling, and the assistant.