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Eggs and Bread
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
439Calories
19 gProtein
43 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein19 g
Carbohydrates43 g
Fiber3.3 g
Sugars25 g
Total Fat21 g
Saturated Fat13 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol58 mg
Sodium331 mg
Potassium810 mg
Calcium686 mg
Iron1.4 mg
Magnesium89 mg
Phosphorus553 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4.7 mcg
Vitamin C0.4 mg
Vitamin A157 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate9.5 mcg
Choline88 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 490. The excerpt below is the record exactly as published.
Eggs and Bread. — Take a penny loaf, soak it in a quart of milk for two hom-s, or till the bread is soft. Put to it two table- spoonfuls of orange-flower water or rose-water ; sweeten it, and grate into it a little nutmeg. Take a dish and butter the bottom of it, break in as many eggs as Avill cover the botto
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