Buttered Toast
From The Mary Frances cook book, 1912
Presented as published in 1912. 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
87Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein2.7 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.3 mg
Sodium161 mg
Potassium39 mg
Calcium36 mg
Iron1 mg
Magnesium7.8 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline4.8 mg
Caffeine0 mg
Water9.1 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 3. The excerpt below is the record exactly as published.
l piece of toast!" she cried. "Grand-if-i-cent!" exclaimed Toaster. "Now, you do the next piece without my saying a word — but first spread that with butter, and put it in the oven. Now, you read in your book, and see if that's not the way to make Buttered Toast
Cook this with the app: pantry check, scaling, and the assistant.