pescatariannut-freesoy-free
Bombay Toast
From The new Annie Dennis cook book, 1905
Serves 1
Have the wicks of the lamp low.
Presented as published in 1905. 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
1085Calories
37 gProtein
197 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories1085 kcal
Protein37 g
Carbohydrates197 g
Fiber11 g
Sugars22 g
Total Fat28 g
Saturated Fat3.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat8 g
Cholesterol48 mg
Sodium7236 mg
Potassium557 mg
Calcium479 mg
Iron13 mg
Magnesium105 mg
Phosphorus411 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A3.9 mcg
Vitamin E1.6 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate376 mcg
Choline71 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 181. The excerpt below is the record exactly as published.
Bombay Toast Have ready six slices of toasted bread, one table- spoonful of chopped olives, one of anchovy paste (made of minced anchovies and mustard dressing), one heap- ing tablespoonf ul of butter, a pinch of cayenne and two THE NEW ANNIE DENNIS COOK BOOK 347 of salt. Break the eggs into a bowl and beat well
Cook this with the app: pantry check, scaling, and the assistant.