soy-freefish-freeshellfish-free
Indian Egg Bread
From The household (of the Detroit free press), 1886
Serves 2
Best served hot.
Presented as published in 1886. 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
955Calories
34 gProtein
65 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories955 kcal
Protein34 g
Carbohydrates65 g
Fiber34 g
Sugars15 g
Total Fat67 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat36 g
Omega-30 g
Cholesterol36 mg
Sodium1493 mg
Potassium1394 mg
Calcium656 mg
Iron8.2 mg
Magnesium511 mg
Phosphorus1061 mg
Zinc6.6 mg
Copper1.5 mg
Manganese3.2 mg
Vitamin D2.5 mcg
Vitamin C0.7 mg
Vitamin A78 mcg
Vitamin E0.6 mg
Vitamin K6.9 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate133 mcg
Choline145 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 340. The excerpt below is the record exactly as published.
INDIAN EGG BREAD. One-half cup bread crumbs soaked in a pint of milk, two eggs, two cups Indian meal, one tablespoonful lard or butter, one teaspoonfui salt
Cook this with the app: pantry check, scaling, and the assistant.