vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Arrowroot Cream Toast
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
485Calories
5 gProtein
20 gCarbs
48 gFat
Full nutrition (31 nutrients)
Calories485 kcal
Protein5.4 g
Carbohydrates20 g
Fiber0.7 g
Sugars1.6 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol136 mg
Sodium169 mg
Potassium167 mg
Calcium136 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate13 mcg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 143. The excerpt below is the record exactly as published.
Arrowroot Cream Toast.- -First put into a double boiler a scant pinl of rich milk and a teaeupful of cream; let it come to the boiling point, tlien add a large tablespoonful of fresh butter and a tablespoonful of arrowroot wetted in a little milk or cream ; season to taste with salt, and lijt it boil up. Toast light slices of bre
Cook this with the app: pantry check, scaling, and the assistant.