Egg Bread

Name: Egg Bread
Ingredients: a breakfastcupful of cooked rice; a breakfastcupful of hominy; the well beaten yolks of four eggs; three tablespoonfuls of fine flour; half pint new milk; one tablespoonful of butter

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

722Calories

35 gProtein

93 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories722 kcal

Protein35 g

Carbohydrates93 g

Fiber4.8 g

Sugars3.3 g

Total Fat32 g

Saturated Fat6.6 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol775 mg

Sodium728 mg

Potassium387 mg

Calcium153 mg

Iron8 mg

Magnesium78 mg

Phosphorus558 mg

Zinc5.4 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D4 mcg

Vitamin C0.5 mg

Vitamin A320 mcg

Vitamin E2.3 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.4 mg

Folate236 mcg

Choline597 mg

Caffeine0 mg

Water415 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 20. The excerpt below is the record exactly as published.

Egg Bread. — Mash well together a breakfastcupful each of cooked rice and hominy, and work in alternately the well beaten yolks of four eggs, and three tablespoonfuls of fine flour, half pint new milk, and one tablespoonful of butter

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