Fried Bread with Custard

Name: Fried Bread with Custard
Ingredients: crumb of a stale tin loaf; a pod of vanilla; a pinch of salt; one or more eggs; boiling lard

From Little French dinners, 1898

Presented as published in 1898. 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

86Calories

6 gProtein

1 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories86 kcal

Protein6.3 g

Carbohydrates1 g

Fiber0 g

Sugars0.8 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium76 mg

Calcium29 mg

Iron0.9 mg

Magnesium6.6 mg

Phosphorus99 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water41 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 52. The excerpt below is the record exactly as published.

crumb of a stale tin loaf slices half an inch thick, trim these into any fancy shapes that are liked, and soak them in milk sweetened to taste, in which a pod of vanilla has been boiled. Drain them well. Beat up one or more eggs with a pinch of salt, dip the pieces of bread in it, and fry them a golden colour in boiling lard

Cook this with the app: pantry check, scaling, and the assistant.