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Breakfast Bread
From The Pattern cook-book, 1890
Serves 6
This makes quite a large quantity.
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
703Calories
20 gProtein
134 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein20 g
Carbohydrates134 g
Fiber2.7 g
Sugars41 g
Total Fat26 g
Saturated Fat3.4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol61 mg
Sodium461 mg
Potassium486 mg
Calcium467 mg
Iron7.5 mg
Magnesium91 mg
Phosphorus437 mg
Zinc2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.6 mcg
Vitamin C0.1 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate193 mcg
Choline37 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 153. The excerpt below is the record exactly as published.
BREAKFAST BREAD. One-half cupful of butter. One cupful of sugar. Three eggs. One quart of milk. Five and a-half cupfuls of tiour. One-half cupful of Indian meal. Five tea-spoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.