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Fried Bread
From Twentieth century home 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
496Calories
6 gProtein
10 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein6.3 g
Carbohydrates10 g
Fiber0.2 g
Sugars0.7 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol214 mg
Sodium203 mg
Potassium168 mg
Calcium95 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus128 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A74 mcg
Vitamin E0.7 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate23 mcg
Choline75 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 135. The excerpt below is the record exactly as published.
Fried Bread. — Cut dry bread into slices, dip it in water, and fry in hot lard or gravy, and butter. Fry until nicely browned, then pour cream and eggs well beaten
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