Breakfast Dish

Name: Breakfast Dish
Ingredients: two long slices of cold meat; three of bread; pepper; salt; finely chopped parsley; a little chopped ham

From Catherine Owen's new cook book .., 1885

Presented as published in 1885. 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

377Calories

17 gProtein

46 gCarbs

13 gFat

Full nutrition (29 nutrients)

Calories377 kcal

Protein17 g

Carbohydrates46 g

Fiber2.1 g

Sugars4.8 g

Total Fat13 g

Saturated Fat4.9 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol52 mg

Sodium471 mg

Potassium294 mg

Calcium194 mg

Iron4.8 mg

Magnesium34 mg

Phosphorus182 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin C1.9 mg

Vitamin A0 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.8 mg

Folate4.2 mcg

Water71 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 43. The excerpt below is the record exactly as published.

BKEAKFAST DISH is made thus : Cut two long slices of cold meat and three of bread, buttered thickly, about the same shape and size ; season the meat wdth pepper, salt, and a little finely chopped parsley; or, if it is veal, a little chopped ham

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