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Breakfast Toast
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
405Calories
14 gProtein
66 gCarbs
10 gFat
Full nutrition (31 nutrients)
Calories405 kcal
Protein14 g
Carbohydrates66 g
Fiber1.4 g
Sugars40 g
Total Fat10 g
Saturated Fat5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol29 mg
Sodium379 mg
Potassium436 mg
Calcium427 mg
Iron2 mg
Magnesium45 mg
Phosphorus314 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline43 mg
Water236 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 349. The excerpt below is the record exactly as published.
BREAKFAST TOAST. Mix two tablespoonfuls of sugar, a little salt and a well-beaten egg in one-half pint of milk. In this mixture dip slices of bread
Cook this with the app: pantry check, scaling, and the assistant.