Americanbreakfast
Cinnamon Toast
From The junior cook book, 1920
Good for after school or as a surprise for guests.
Presented as published in 1920. 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
523Calories
17 gProtein
98 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein17 g
Carbohydrates98 g
Fiber4.2 g
Sugars19 g
Total Fat17 g
Saturated Fat1.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.4 g
Omega-30.4 g
Cholesterol31 mg
Sodium883 mg
Potassium218 mg
Calcium382 mg
Iron6.1 mg
Magnesium49 mg
Phosphorus207 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 12. The excerpt below is the record exactly as published.
CINNAMON TOAST Cut 6 thin slices of bread. Measure out V2 teaspoonful of ground cin- namon 2 teaspoonsf ul of granulated suga
Cook this with the app: pantry check, scaling, and the assistant.