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Bread Sticks
From The Landmarks club cook book, 1903
Serves 3
They should be quite dry and crisp.
Presented as published in 1903. 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
703Calories
23 gProtein
138 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein23 g
Carbohydrates138 g
Fiber0.2 g
Sugars8.2 g
Total Fat21 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol114 mg
Sodium839 mg
Potassium388 mg
Calcium145 mg
Iron9.8 mg
Magnesium58 mg
Phosphorus306 mg
Zinc2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate292 mcg
Choline64 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 124. The excerpt below is the record exactly as published.
BREAD STICKS. Four cupfuls flour, quarter cup of butter, one of milk, quar- ter cake of compressed yeast, three tablespoons cold water, one tablespoon sugar, one teaspoon salt (scant measure), white of one egg
Cook this with the app: pantry check, scaling, and the assistant.