Broiled French Toast
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Serve for breakfast or luncheon, or with a fruit sauce for dessert.
Presented as published in 1915. 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
457Calories
27 gProtein
37 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein27 g
Carbohydrates37 g
Fiber0 g
Sugars37 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium3806 mg
Potassium574 mg
Calcium386 mg
Iron2.7 mg
Magnesium47 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 8. The excerpt below is the record exactly as published.
Broiled French Toast. 3 eggs 1 C. milk 1/2 T. salt 6 slices stale bread 2 Tb. sugar
Cook this with the app: pantry check, scaling, and the assistant.