Pulled Bread
From Culinary jottings, 1885
Presented as published in 1885. 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
1225Calories
43 gProtein
223 gCarbs
27 gFat
Full nutrition (25 nutrients)
Calories1225 kcal
Protein43 g
Carbohydrates223 g
Fiber10 g
Sugars24 g
Total Fat27 g
Saturated Fat3.7 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat8.5 g
Omega-30.9 g
Cholesterol31 mg
Sodium2165 mg
Potassium533 mg
Calcium959 mg
Iron15 mg
Magnesium122 mg
Phosphorus515 mg
Zinc4 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin B60.4 mg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)22 mg
Water164 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 124. The excerpt below is the record exactly as published.
Pulled bread" accompanies the cheese in the place of biscuits. You can make it easily enough, if you bake at home, as follows : — Make a pound loaf, and when the bread is all but done, take it from the oven, tear the crumb from the inside with a fork in irregular pieces, place them on a buttered baking tin
Cook this with the app: pantry check, scaling, and the assistant.