vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Bread
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
533Calories
8 gProtein
41 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories533 kcal
Protein8.4 g
Carbohydrates41 g
Fiber1.2 g
Sugars15 g
Total Fat37 g
Saturated Fat6 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat20 g
Cholesterol26 mg
Sodium3433 mg
Potassium145 mg
Calcium61 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C1 mg
Vitamin A58 mcg
Vitamin E6.1 mg
Vitamin K9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate67 mcg
Choline81 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 46. The excerpt below is the record exactly as published.
Egg Bread. Add 1 level teaspoonful of bicarbonate of soda to 1 pint of thick sour niilk or bttttermilk, add 1/, teaspoonful of salt and 2 eggs well beaten : stir m hastily 1 cup- ful and a half of" Southern eornmeal
Cook this with the app: pantry check, scaling, and the assistant.