FoodNet

Bread Tote

From Statesmen's dishes; and how to cook them, 1890

For icing, use chocolate or white frosting.

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

6003Calories
136 gProtein
676 gCarbs
297 gFat
Full nutrition (35 nutrients)
Calories6003 kcal
Protein136 g
Carbohydrates676 g
Fiber66 g
Sugars427 g
Total Fat297 g
Saturated Fat57 g
Monounsaturated Fat130 g
Polyunsaturated Fat45 g
Omega-30.2 g
Cholesterol18 mg
Sodium1667 mg
Potassium4352 mg
Calcium1424 mg
Iron42 mg
Magnesium1315 mg
Phosphorus2556 mg
Zinc18 mg
Copper6.1 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A5.6 mcg
Vitamin E9.3 mg
Vitamin K34 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)29 mg
Folate242 mcg
Choline37 mg
Caffeine98 mg
Alcohol19 g
Water228 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 31. The excerpt below is the record exactly as published.

BREAD TOTE. BY BIBS. JOHN LIND. (Wife of Representative from Minnesota.) [WO cups bread crumbs, sifted and evenly browned or roasted, eight eggs (yolks), one and a half cups of granulated sugar, one- half pound chocolate (grated), three-fourths pound almonds, one-half pound citron, one-half teaspoon cinnamon, one-half cloves, one-fourth teaspoon carda- mon, one-fourth cup brandy, juice and grated rind of one lemon

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