vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Katie Bread
From Delicacies, 1929
Serves 8
Presented as published in 1929. 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
No method was recorded for this recipe.
Nutrition per serving
253Calories
8 gProtein
49 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein8.4 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium311 mg
Potassium103 mg
Calcium19 mg
Iron3.7 mg
Magnesium18 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate106 mcg
Choline37 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 29. The excerpt below is the record exactly as published.
Katie Bread 2 eggs beaten well 1 tsp. crisco 4 cups flour 1 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.