Sautéed Stale Bread with Wine Sauce
From What to Have for Dinner, 1905
Presented as published in 1905. 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
638Calories
20 gProtein
74 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein20 g
Carbohydrates74 g
Fiber0.2 g
Sugars65 g
Total Fat33 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol247 mg
Sodium9504 mg
Potassium506 mg
Calcium343 mg
Iron1.2 mg
Magnesium42 mg
Phosphorus354 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C3.4 mg
Vitamin A158 mcg
Vitamin E2.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline191 mg
Caffeine0 mg
Water324 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 43. The excerpt below is the record exactly as published.
# cup milk 4 teaspoon salt Slices of stale bread Cut stale bread (preferably baker’s) in one-fourth inch slices. Remove crusts and cut slices in halves crosswise. Beat egg and egg yolks slightly, add salt, sugar and milk; strain into a shallow dish. Soak bread in mixture until soft, then sauté in butter. Spread one- half the pieces with apricot marmalade, cover with re- maining pieces and serve with WINE SAUCE. Whites 2 eggs 1 tablespoon apricot mar- 4 cup powdered sugar malade 4 cup Sherry wine
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