vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pulled Bread
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
82Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein3.2 g
Carbohydrates16 g
Fiber0.7 g
Sugars1.4 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium181 mg
Potassium35 mg
Calcium16 mg
Iron1.2 mg
Magnesium9.6 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline2.4 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 232. The excerpt below is the record exactly as published.
Pulled Bread Pare the crust from a loaf of French bread
Cook this with the app: pantry check, scaling, and the assistant.