vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Katie Bread
From Delicacies, 1929
Serves 3
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
Nutrition per serving
853Calories
25 gProtein
167 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories853 kcal
Protein25 g
Carbohydrates167 g
Fiber0 g
Sugars37 g
Total Fat10 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol134 mg
Sodium1016 mg
Potassium396 mg
Calcium238 mg
Iron10 mg
Magnesium59 mg
Phosphorus361 mg
Zinc2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline112 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 3 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 l/2 cup sugar 1 tsp. baking powder 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.