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Buttered Toast
From The Toronto Cook Book, 1915
Serves 1
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
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Sodium286 mg
Potassium70 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Water21 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 12. The excerpt below is the record exactly as published.
buttered toast. Bread Crisped Brown Take a loaf of stale bread, slice it thin; place on a pie plate in the oven to dry; when entirely dry, close the door and brown. This is mostly used in cases of stomach affections. French Cinnamon Toast Beat two eggs, add two cups sweet milk and a little salt, sugar may be added to the milk, as it helps to brown it nicely. Dip slices of bread into the mixture, allowing them to absorb it; then brown the slices on a hot, well-buttered frying pan. Sprinkle with cinnamon; butter and serve very hot. Buttered Toast Toast bread which is about two days old
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