Bredote

Name: Bredote
Ingredients: Eight eggs; Three-fourths pound sugar; One heaping teaspoon cinnamon; Half teaspoon cloves; Juice and rind of half a lemon; One-fourth pound finely chopped almonds; One teacup chopped citron; One large teacup of grated rye bread; Two tablespoons wine

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Do not disturb until perfectly cold.

Presented as published in 1909. 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

3088Calories

90 gProtein

454 gCarbs

103 gFat

Full nutrition (34 nutrients)

Calories3088 kcal

Protein90 g

Carbohydrates454 g

Fiber23 g

Sugars350 g

Total Fat103 g

Saturated Fat18 g

Monounsaturated Fat52 g

Polyunsaturated Fat22 g

Omega-30.2 g

Cholesterol1488 mg

Sodium1691 mg

Potassium1733 mg

Calcium654 mg

Iron17 mg

Magnesium420 mg

Phosphorus1593 mg

Zinc11 mg

Copper1.7 mg

Manganese4.7 mg

Vitamin D8 mcg

Vitamin C0.7 mg

Vitamin A640 mcg

Vitamin E4.9 mg

Vitamin K4.9 mcg

Vitamin B60.9 mg

Vitamin B123.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.4 mg

Niacin (B3)11 mg

Folate384 mcg

Choline1204 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 26. The excerpt below is the record exactly as published.

RED ote i Ee MRS. HANAUER. Eight eggs. Three-fourths pound se sugar. One heaping teaspoon cinnamon. Half teaspoon cloves. CAKES 123 Juice and rind of half a lemon. One-fourth pound finely chopped almonds. ° One teacup chopped citron. One large teacup of grated rye bread. Two tablespoons wine

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