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Egg and Bread Crumbing
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
For croquettes or soft mixtures, hold them on a broad knife while dipping in egg and then into crumbs.
Presented as published in 1884. 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
18Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein1 g
Carbohydrates1.4 g
Fiber0 g
Sugars1.5 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium12 mg
Potassium46 mg
Calcium38 mg
Iron0 mg
Magnesium3.8 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 15. The excerpt below is the record exactly as published.
Egg and Bread Crumbing. Hints on saving bread crusts and stale pieces, for egg and bread crumbing, are given on page 75. The crumbs should be sifted through a fine sieve. For fish or meat mix a little salt, pepper, and chopped parsle}^ with them. Beat the eggs slightl}^ with a fork in a shallow dish. Add one tablespoonful of water or two tablespoonfuls of milk for each egg. Add a little sugar
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