Breakfast Menu
From Principles of cooking, 1914
This breakfast should not take more than thirty minutes to prepare.
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
16802Calories
1591 gProtein
310 gCarbs
1053 gFat
Full nutrition (34 nutrients)
Calories16802 kcal
Protein1591 g
Carbohydrates310 g
Fiber12 g
Sugars226 g
Total Fat1053 g
Saturated Fat467 g
Monounsaturated Fat301 g
Polyunsaturated Fat53 g
Omega-30.6 g
Cholesterol6729 mg
Sodium99002 mg
Potassium31350 mg
Calcium4786 mg
Iron66 mg
Magnesium1758 mg
Phosphorus19099 mg
Zinc155 mg
Copper6.5 mg
Manganese3.3 mg
Vitamin D76 mcg
Vitamin C144 mg
Vitamin A4489 mcg
Vitamin E18 mg
Vitamin K71 mcg
Vitamin B637 mg
Vitamin B1272 mcg
Thiamin (B1)62 mg
Riboflavin (B2)20 mg
Niacin (B3)349 mg
Folate630 mcg
Choline6992 mg
Caffeine47 mg
Water8953 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 44. The excerpt below is the record exactly as published.
BREAKFAST MENU Muskmelon Cream of Wheat Cream and Sugar Ham and Eggs Bread and Butter Coffee TIME FOR PREPARATION 12.00 Boil water for cereal. 12.05 Put cereal on to cook. 12.10 Lay table. 12.15 Prepare melon and put in a cool place. 12.20 Prepare ham and start to fry it. 114. PLANNING AND SERVING A BREAKFAST 12.25 Make coffee. 12.28 Pour water and put butter on plate. 12.30 Serve melon. 92335) -oerve.cereal. : 12.40 Serve ham and eggs, coffee and bread. 1.00 Clear table. MATERIALS NEEDED 3 melons. 8 eggs. I recipe for Cream of Wheat. 5 pint of milk. 3 pint of cream. 14 pounds of ham. 1 loaf of bread. 3 ounces butter. 8 tablespoons (level) coffee. Loaf and granulated sugar
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