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Bread Crumbs for Game
From The Hotel St. Francis cook book, 1919
Serves 2
Usually served with quail, pheasant, partridge, etc.
Presented as published in 1919. 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
644Calories
9 gProtein
43 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein8.5 g
Carbohydrates43 g
Fiber2.7 g
Sugars3.8 g
Total Fat49 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol122 mg
Sodium445 mg
Potassium131 mg
Calcium123 mg
Iron2.9 mg
Magnesium27 mg
Phosphorus113 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A388 mcg
Vitamin E1.4 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate66 mcg
Choline19 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 34. The excerpt below is the record exactly as published.
Bread crumbs, for game. Put in frying pan four ounces of sweet butter. When just warm add a cupful of fresh bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.