Cherry Toast
From Every-day dishes and every-day work, 1897
Serve cold.
Presented as published in 1897. 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
282Calories
5 gProtein
70 gCarbs
1 gFat
Full nutrition (22 nutrients)
Calories282 kcal
Protein4.6 g
Carbohydrates70 g
Fiber8.1 g
Sugars47 g
Total Fat1.4 g
Sodium27 mg
Potassium773 mg
Calcium74 mg
Iron4.3 mg
Magnesium54 mg
Phosphorus108 mg
Zinc0.5 mg
Manganese0.4 mg
Vitamin C2 mg
Vitamin K54 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Water593 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 87. The excerpt below is the record exactly as published.
Cherry Toast.— Take a quart of ripe cherries; stem, wash, and stew ( if preferred, the stones may be removed) until tender but not broken ; add sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.