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Bread Sticks
From The Toronto Cook Book, 1915
Serves 2
Start baking in a hot oven, reducing heat for crispness.
Presented as published in 1915. 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
951Calories
33 gProtein
197 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories951 kcal
Protein33 g
Carbohydrates197 g
Fiber3.4 g
Sugars9.4 g
Total Fat26 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium597 mg
Potassium445 mg
Calcium53 mg
Iron14 mg
Magnesium70 mg
Phosphorus339 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)21 mg
Folate669 mcg
Choline4 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 5. The excerpt below is the record exactly as published.
Bread Sticks Add quarter cup butter, one and a half tablespoon sugar and half teaspoon salt to one cup scalded milk; when lukewarm add one yeast cake dissolved in quarter cup lukewarm water, the white of one egg, well beaten, and three and three quarters cup of flour
Cook this with the app: pantry check, scaling, and the assistant.