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RYE BREAKFAST GEMS
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
758Calories
25 gProtein
118 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein25 g
Carbohydrates118 g
Fiber8.6 g
Sugars22 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol230 mg
Sodium1215 mg
Potassium911 mg
Calcium777 mg
Iron7.9 mg
Magnesium156 mg
Phosphorus679 mg
Zinc3.4 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.2 mg
Folate115 mcg
Choline174 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.
RYE BREAKFAST GEMS 2 eggs, well beaten 1 cup milk 2 tablespoons melted butter 2 tablespoons molasses 1 cup rye flour 1 cup bread flour Y% teaspoon salt 4 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.