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Egg Bread
From How we cook in Tennessee .., 1906
Serves 6
Nice baked in gem pans.
Presented as published in 1906. 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
74Calories
5 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein4.7 g
Carbohydrates4.1 g
Fiber0 g
Sugars4 g
Total Fat6.1 g
Saturated Fat2.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol76 mg
Sodium498 mg
Potassium133 mg
Calcium103 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline61 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 75. The excerpt below is the record exactly as published.
Egg Bread. — One pint buttermilk, one pint meal, two eggs, one teaspoon salt, one tablespoon melted lard or butter
Cook this with the app: pantry check, scaling, and the assistant.