Pulled Bread
From Culinary jottings, 1885
Serves as a good accompaniment to cheese.
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
16 gFat
Full nutrition (24 nutrients)
Calories1225 kcal
Protein43 g
Carbohydrates223 g
Fiber10 g
Sugars24 g
Total Fat16 g
Saturated Fat3.7 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat8.5 g
Omega-30.9 g
Sodium2164 mg
Potassium531 mg
Calcium957 mg
Iron15 mg
Magnesium122 mg
Phosphorus513 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
Water162 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
Cook this with the app: pantry check, scaling, and the assistant.