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Spider Bread
From The Landmarks club cook book, 1903
Serves 2
Recipe by Mrs. Harry Ross, San Francisco.
Presented as published in 1903. 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
477Calories
20 gProtein
69 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein20 g
Carbohydrates69 g
Fiber2.1 g
Sugars13 g
Total Fat14 g
Saturated Fat6.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol215 mg
Sodium1870 mg
Potassium533 mg
Calcium1115 mg
Iron3.8 mg
Magnesium60 mg
Phosphorus706 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A164 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.9 mg
Folate64 mcg
Choline195 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 127. The excerpt below is the record exactly as published.
SPIDER BREAD. Two-thirds cup corn meal, quarter cup flour, two cups milk, quarter teaspoon salt, two eggs well beaten, two tablespoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.