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Bread Gems

Name: Bread Gems
Yield: 2 servings
Ingredients: One pint of stale bread-crumbs; One and a-half cupful of sifted flour; One table-spoonful of melted butter; One pint of milk; Two eggs; Two tea-spoonfuls of baking powder; One tea-spoonful of salt

From The Pattern cook-book, 1890

Serves 2

Presented as published in 1890. 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

613Calories

25 gProtein

86 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories613 kcal

Protein25 g

Carbohydrates86 g

Fiber0 g

Sugars12 g

Total Fat19 g

Saturated Fat9.5 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol230 mg

Sodium1803 mg

Potassium565 mg

Calcium609 mg

Iron6.7 mg

Magnesium61 mg

Phosphorus545 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A204 mcg

Vitamin E0.8 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1 mg

Niacin (B3)6.6 mg

Folate174 mcg

Choline192 mg

Caffeine0 mg

Water263 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 159. The excerpt below is the record exactly as published.

BREAD GEMS. One pint of stale bread-crumbs. One and a-half cupful of sifted flour. One table-spoonful of melted butter. One pint of milk. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt

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