Breakfast Gems
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
906Calories
33 gProtein
155 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories906 kcal
Protein33 g
Carbohydrates155 g
Fiber4.5 g
Sugars13 g
Total Fat15 g
Saturated Fat6.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol215 mg
Sodium167 mg
Potassium715 mg
Calcium365 mg
Iron10 mg
Magnesium82 mg
Phosphorus546 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate343 mcg
Choline210 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 4. The excerpt below is the record exactly as published.
BREAKFAST GEMS One and one-half cupfuls White Rose self-rising flour, I egg, 1 cupful milk
Cook this with the app: pantry check, scaling, and the assistant.