Stale Bread Girdle Cakes

Name: Stale Bread Girdle Cakes
Ingredients: a pint of stale breadcrumbs; a quart of milk; the well whisked yolks of two eggs; a teaspoonful of salt; enough flour to make a thin batter; two teaspoonfuls of baking powder

From Bread, cakes, and biscuits, 1902

Presented as published in 1902. 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

1480Calories

70 gProtein

185 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1480 kcal

Protein70 g

Carbohydrates185 g

Fiber8.5 g

Sugars59 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.9 g

Omega-30.2 g

Cholesterol489 mg

Sodium5171 mg

Potassium1973 mg

Calcium2124 mg

Iron12 mg

Magnesium212 mg

Phosphorus1689 mg

Zinc8.1 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E1.7 mg

Vitamin K13 mcg

Vitamin B61 mg

Vitamin B126.8 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2.6 mg

Niacin (B3)14 mg

Folate250 mcg

Choline495 mg

Caffeine0 mg

Water948 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Stale Bread Girdle Cakes. — Soak a pint of stale bread- crumbs in a quart of milk for an hour, then beat it till smooth ; now beat into it, one by one, the well whisked yolks of two eggs, then work in a teaspoonful of salt and enough flour to make a thin batter, lastly add the stiffly whisked egg whites and two teaspoonfuls of baking powder

Cook this with the app: pantry check, scaling, and the assistant.