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Virginia Egg Bread
From Virginia Cookery-book, 1884
Serves 6
Add a dessert-spoonful of butter if the milk is thin.
Presented as published in 1884. 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
95Calories
5 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein5.4 g
Carbohydrates10 g
Fiber0.2 g
Sugars0.2 g
Total Fat3.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium242 mg
Potassium64 mg
Calcium20 mg
Iron1.1 mg
Magnesium7.7 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate30 mcg
Choline98 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 20. The excerpt below is the record exactly as published.
Take six table-spoonfuls of flpur and three of corn ineal^ with half a teaspoonful of salt ; sift them, and make a 32 VIRGINIA, COOKERT'BOOK. thin batter with four eggs and about a pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.