Sunday Breakfast
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
31 gProtein
106 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein31 g
Carbohydrates106 g
Fiber20 g
Sugars2.6 g
Total Fat12 g
Saturated Fat4.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol377 mg
Sodium1659 mg
Potassium2649 mg
Calcium382 mg
Iron38 mg
Magnesium197 mg
Phosphorus568 mg
Zinc4.1 mg
Copper5.3 mg
Manganese8.1 mg
Vitamin D2.4 mcg
Vitamin C31 mg
Vitamin A175 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B61.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.4 mg
Folate107 mcg
Choline302 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 13. The excerpt below is the record exactly as published.
Sunday Breakfast" Dice 4 cold boiled potatoes and mix with 2 well beaten eggs and 3 tblsps. milk
Cook this with the app: pantry check, scaling, and the assistant.