Light Loaf
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
1260Calories
48 gProtein
221 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1260 kcal
Protein48 g
Carbohydrates221 g
Fiber0 g
Sugars25 g
Total Fat32 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol433 mg
Sodium1182 mg
Potassium849 mg
Calcium927 mg
Iron17 mg
Magnesium111 mg
Phosphorus912 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)17 mg
Folate448 mcg
Choline337 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 22. The excerpt below is the record exactly as published.
saltspoonful salt, two tablespoonfuls flour. Soak the crumbs 85 WHAT TO EAT — HOW TO SEBYE IT in the milk ten minutes ; beat in the whipped egg, the butter, the salt, and the flour. Bake on a well-greased griddle. 10. Apples. Graham Flakes. Fried Scallops. Light Loaf. Hashed Potatoes. Tea. Coffee. Fined ScaUopa. — Stew the scallops five minutes in their own liquor. Take out, drain, and roll first in egg, then in fine cracker crumbs. Fry to a light brown in deep fat, I lay on a sheet of brown paper in a hot colan- der, and serve on»a small napkin laid on a heated dish. Light Loaf. — One cup milk, one tablespoon- f ul sugar, one tablespoonful butter, two eggs, two cups flour, two teaspoonf uls baking-pow- de
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