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Breakfast Toast
From Buckeye cookery, 1892
Serves 4
This is a good way to use stale bread. Recipe by Mrs. Dr. Morey, Marysville, Ohio.
Presented as published in 1892. 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
83Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3 g
Carbohydrates14 g
Fiber0.3 g
Sugars7.1 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol47 mg
Sodium2514 mg
Potassium35 mg
Calcium40 mg
Iron0.7 mg
Magnesium5.6 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 19. The excerpt below is the record exactly as published.
Breakrasr Toast. Le _ Add to one- hate pint of sweet milk two jableanans sugar, a: little salt and a well-beaten egg; dip in this slices of bread
Cook this with the app: pantry check, scaling, and the assistant.