Loaf Bread Cakes

Name: Loaf Bread Cakes
Ingredients: a quart loaf; one quart of milk; half a pint of flour; six eggs; a little salt

From Jane Hamilton's recipes, 1909

Add more milk for waffles.

Presented as published in 1909. 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

3067Calories

102 gProtein

494 gCarbs

74 gFat

Full nutrition (32 nutrients)

Calories3067 kcal

Protein102 g

Carbohydrates494 g

Fiber14 g

Sugars47 g

Total Fat74 g

Saturated Fat27 g

Monounsaturated Fat16 g

Polyunsaturated Fat21 g

Omega-30.1 g

Cholesterol138 mg

Sodium2921 mg

Potassium2669 mg

Calcium1627 mg

Iron28 mg

Magnesium284 mg

Phosphorus1936 mg

Zinc9.5 mg

Copper1 mg

Manganese3.9 mg

Vitamin D9.4 mcg

Vitamin C1.4 mg

Vitamin A468 mcg

Vitamin E0.5 mg

Vitamin B61 mg

Vitamin B125.8 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)4.6 mg

Niacin (B3)35 mg

Folate847 mcg

Choline174 mg

Water1122 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 24. The excerpt below is the record exactly as published.

LOAF BREAD CAKES. Cut off the outside crusts of a quart loaf, cut it into small pieces, and soak it in about one quart of milk for some hours. Mash the bread perfectly and add half a pint of flour, six eggs, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.