pescatariannut-freeegg-freesoy-free
Caviar on Toast
From The national course in home economics, 1917
Serves 2
Caviar is not liked by everyone but is becoming quite a fashionable dish.
Presented as published in 1917. 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
45Calories
3 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein3.3 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat3.5 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol60 mg
Sodium14 mg
Potassium38 mg
Calcium7.6 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C2.2 mg
Vitamin A13 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B121.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline47 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 119. The excerpt below is the record exactly as published.
CAVIAR ON TOAST. Caviar is not liked by everyone but is becoming quite a fashionable dish. Buy it in cans of the grocer. Prepare as many slices of toast of white bread as desired; place in a saucepan two tablespoonfuls of caviar and one tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.