vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Craigie Toast
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Sufficient for four pieces of toast.
Presented as published in 1913. 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
420Calories
17 gProtein
13 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein17 g
Carbohydrates13 g
Fiber3 g
Sugars9.8 g
Total Fat34 g
Saturated Fat4.3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol379 mg
Sodium211 mg
Potassium813 mg
Calcium156 mg
Iron2.4 mg
Magnesium47 mg
Phosphorus319 mg
Zinc2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.6 mcg
Vitamin C34 mg
Vitamin A283 mcg
Vitamin E2.4 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate84 mcg
Choline321 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 72. The excerpt below is the record exactly as published.
Craigie Toast 3 tablespoonfuls Crisco Salt and pepper to taste 4 eggs Y% cupful milk 4 tomatoes Toast 1 teaspoonful chopped gherkin or capers
Cook this with the app: pantry check, scaling, and the assistant.