Egg Bread

Name: Egg Bread
Ingredients: one level teaspoonful of bicarbonate of soda; one pint of thick, sour milk or buttermilk; half a teaspoonful of salt; two eggs; one cupful and a half of Southern cornmeal

From My best 250 recipes, 1907

Serve hot.

Presented as published in 1907. 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

723Calories

27 gProtein

104 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories723 kcal

Protein27 g

Carbohydrates104 g

Fiber1.5 g

Sugars102 g

Total Fat23 g

Saturated Fat11 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol426 mg

Sodium3110 mg

Potassium1230 mg

Calcium700 mg

Iron3.3 mg

Magnesium90 mg

Phosphorus812 mg

Zinc3.6 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D6.9 mcg

Vitamin C0 mg

Vitamin A248 mcg

Vitamin E1.3 mg

Vitamin K1.3 mcg

Vitamin B60.3 mg

Vitamin B122.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.7 mg

Folate71 mcg

Choline377 mg

Caffeine9.7 mg

Water428 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 41. The excerpt below is the record exactly as published.

EGG BREAD Add one level teaspoonful of bicarbonate of soda to one pint of thick, sour milk or butter- milk ; add half a teaspoonful of salt and two eggs well beaten; stir in hastily one cupful and a half of Southern cornmeal

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