Breakfast Menu No. 1
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
This is a simple breakfast menu.
Presented as published in 1895. 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
811Calories
23 gProtein
175 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories811 kcal
Protein23 g
Carbohydrates175 g
Fiber23 g
Sugars18 g
Total Fat6.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol2 mg
Sodium256 mg
Potassium1654 mg
Calcium164 mg
Iron8.5 mg
Magnesium224 mg
Phosphorus617 mg
Zinc5.1 mg
Copper0.9 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0.5 mcg
Vitamin E0.9 mg
Vitamin K13 mcg
Vitamin B61 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate125 mcg
Choline81 mg
Caffeine95 mg
Water444 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 124. The excerpt below is the record exactly as published.
Fruit. Cracked Wheat Cream and Sugar Broiled Chicken Potatoes, Hashed and Browned Rolls Coffee Breakfast No. 2. Peaches and Grapes Pork Chops Creamed Potatoes Graham Muflins Coffee Griddle Cakes Maple Syrup Breakfast No. 3. Steamed Hominy Sugar and Cream Lamb Chops Baked Potatoes Scrambled Eggs Coffee Breakfast No. 4. Fruit. Oat Meal Sugar and Cream Beef Steak French Fried Potatoes Boited EggB Coffee Diy Toast The Queen Cook Book 313 Breakfast No. 5. Melons Cod Fish Balls Poached Eggs Corn Meal Muffins Coffee Breakfast Menu No. 6. Canteloupe Creamed Fish Potatoes a la Royal Tomatoes Rolls Dry Toast Coffee
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