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Breakfast Gems
From The Henderson cook book, 1914
Serves 6
— Mrs. J. R. Singleton, Mebane, N. C.
Presented as published in 1914. 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
209Calories
7 gProtein
41 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein6.7 g
Carbohydrates41 g
Fiber0 g
Sugars8.4 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium103 mg
Potassium80 mg
Calcium61 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate75 mcg
Choline49 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 40. The excerpt below is the record exactly as published.
BREAKFAST GEMS. Two eggs, 1 pint of flour, 1 teaspoon of baking powder, i/4 cupful of sugar, 1 pinch of salt, 14 cupful of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.