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Bread Cakes
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
629Calories
21 gProtein
103 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein21 g
Carbohydrates103 g
Fiber2.7 g
Sugars13 g
Total Fat15 g
Saturated Fat7.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol36 mg
Sodium2618 mg
Potassium481 mg
Calcium871 mg
Iron7.4 mg
Magnesium67 mg
Phosphorus547 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.3 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.4 mg
Folate165 mcg
Choline43 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 14. The excerpt below is the record exactly as published.
Bread Cakes. 1 cup stale bread crumbs. l^o cups milk, 4 teaspoons baking-powder, 1 teaspoon salt. 1 tablespoon melted butter. 1 cup flour
Cook this with the app: pantry check, scaling, and the assistant.