pescatariannut-freeegg-freesoy-free
Caviar on Toast
From The Cook County cook book, 1912
Serves 1
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
171Calories
9 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein9.4 g
Carbohydrates16 g
Fiber0.7 g
Sugars1.6 g
Total Fat8.1 g
Saturated Fat3.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol120 mg
Sodium172 mg
Potassium111 mg
Calcium78 mg
Iron1.2 mg
Magnesium15 mg
Phosphorus155 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.4 mcg
Vitamin C4.5 mg
Vitamin A25 mcg
Vitamin E2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate22 mcg
Choline94 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 96. The excerpt below is the record exactly as published.
CAVIAR ON TOAST.— Put into a saucepan 2 tablespoons of caviar and 1 of cream; heat 2 minutes, stirring carefully. Pour this mixture over thin slices of white bread
Cook this with the app: pantry check, scaling, and the assistant.