Individual Bide
From Handbook of domestic science and household arts for use in elementary schools, 1900
This recipe is for individual servings.
Presented as published in 1900. 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
540Calories
18 gProtein
105 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein18 g
Carbohydrates105 g
Fiber0 g
Sugars8 g
Total Fat9.4 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol25 mg
Sodium1216 mg
Potassium354 mg
Calcium175 mg
Iron7.1 mg
Magnesium48 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline22 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 119. The excerpt below is the record exactly as published.
Individual Bide. — ^ cup of milk, 1 teaspoon of butter, |- teaspoon of sugar, ^ teaspoon of salt, \ yeast cake, mixed with 2 tablespoons of water, about 1 cup of flour
Cook this with the app: pantry check, scaling, and the assistant.