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Fried Bread for Borden
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
91Calories
5 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein5 g
Carbohydrates11 g
Fiber0.3 g
Sugars0.9 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol93 mg
Sodium107 mg
Potassium57 mg
Calcium46 mg
Iron1.2 mg
Magnesium8.1 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate18 mcg
Choline74 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 546. The excerpt below is the record exactly as published.
Fried Bread for Borden, — ^Fry slices of bread cut in any fanciful shape. When quite crisp, dip one side into beaten white of an egg mixed with a little flour
Cook this with the app: pantry check, scaling, and the assistant.