Fried Bread
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
511Calories
20 gProtein
45 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein20 g
Carbohydrates45 g
Fiber1.4 g
Sugars19 g
Total Fat28 g
Saturated Fat10 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat5.3 g
Omega-30.2 g
Cholesterol228 mg
Sodium450 mg
Potassium505 mg
Calcium454 mg
Iron2.9 mg
Magnesium51 mg
Phosphorus413 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate24 mcg
Choline206 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 12. The excerpt below is the record exactly as published.
1 teaspoonful sugar Pinch cinnamon i Beat together the egg and milk. Add the sugar and cinnamon. * Cut the bread into neat fingers and soak in the egg and milk, ete. | Make the dripping
Cook this with the app: pantry check, scaling, and the assistant.