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Breakfast Toast
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
340Calories
20 gProtein
21 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories340 kcal
Protein20 g
Carbohydrates21 g
Fiber3.6 g
Sugars1 g
Total Fat26 g
Saturated Fat8.6 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol119 mg
Sodium5015 mg
Potassium561 mg
Calcium84 mg
Iron5.2 mg
Magnesium44 mg
Phosphorus194 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate26 mcg
Choline3.8 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 39. The excerpt below is the record exactly as published.
Breakfast Toast — Chop cold steak or tongue very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt and pepper, and pour it over slices of toast
Cook this with the app: pantry check, scaling, and the assistant.