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Formal Breakfast
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Color scheme for the breakfast is pink, green, and yellow.
Presented as published in 1914. 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
335Calories
41 gProtein
25 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein41 g
Carbohydrates25 g
Fiber2.2 g
Sugars6.9 g
Total Fat6.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol173 mg
Sodium1218 mg
Potassium1543 mg
Calcium301 mg
Iron3.5 mg
Magnesium121 mg
Phosphorus594 mg
Zinc7.9 mg
Copper1.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A21 mcg
Vitamin E0 mg
Vitamin K48 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate103 mcg
Choline2.6 mg
Caffeine10 mg
Water532 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 129. The excerpt below is the record exactly as published.
formal breakfast. *Note — A silver tray is especially pretty to use. 8 P. M. FORMAL DINNER. First course — Fruit cocktail in orange baskets. Second course — Beef bouillon, toasted triscuits. Third course — Fillet of fish, tartare sauce. Fourth course — Cheese croquettes. Fifth course — Roast lamb, caper sauce, new potatoes, brussels sprouts creamed. Sixth course — Asparagus patties. Seventh course — Raspberry ice. Eighth course — Roast duck, olive and almond sauce, grape fruit marmalade. Ninth course — Kumquat and apple salad, mayonnaise, saltines. LABORATORY COOK BOOK. 239 Tenth course — Pistachio ice cream in crystal cups on spun sugar. Gold cake. Eleventh course — Graham wafers, dates. Twelfth course — Cafe noir, demi tasse. 1 P. M. FORMAL LUNCHEON. (Ladies Only.) First course — Sugared pineapple. Second course — Cream of asparagus puree. Third course — Planked halibut (garnished), potato glace, spin- ach, French bread. Fourth course — Creamed sweet bread in patty shells. Fifth course — Pepper salads, mayonnaise, cheese sandwiches. Sixth course — Maple parfait, Venetian cakes. Seventh course — Coffee. 11 A. M. FORMAL BREAKFAST. (Color Scheme, Pink, Green, Yellow.) First course — Sliced cucumber, garnished with green and pink roses (radish and olives). Second course — Light omelet with tomato sauce. Third course — Creamed crab in bread croustades. Fourth course — Waffles — orange sauce. Fifth course — Strawberries
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