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Canada Egg Bread
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
701Calories
26 gProtein
118 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein26 g
Carbohydrates118 g
Fiber3.1 g
Sugars7.4 g
Total Fat19 g
Saturated Fat4.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol309 mg
Sodium395 mg
Potassium485 mg
Calcium337 mg
Iron5.9 mg
Magnesium66 mg
Phosphorus467 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.2 mg
Folate159 mcg
Choline249 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 98. The excerpt below is the record exactly as published.
CANADA EGG BREAD 1 cup com meal 1 tablespoon butter 1 cup flour 1 cup milk 1 teaspoon baking powder 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.