Meat Bread

Name: Meat Bread
Ingredients: a pound of flour; half a pound of prepared meat

From The spirit of cookery, 1895

This method makes tough meat more digestible.

Presented as published in 1895. 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

1780Calories

58 gProtein

365 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories1780 kcal

Protein58 g

Carbohydrates365 g

Fiber0.7 g

Sugars0 g

Total Fat12 g

Saturated Fat2.3 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.2 g

Cholesterol6.8 mg

Sodium50 mg

Potassium801 mg

Calcium100 mg

Iron27 mg

Magnesium126 mg

Phosphorus558 mg

Zinc5.5 mg

Copper0.9 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)32 mg

Folate782 mcg

Choline14 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 417. The excerpt below is the record exactly as published.

meat- bread, which has been described above. A pound of flour, as dough, will digest half a pound of prepared meat

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