vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Toast
From The new practical housekeeping, 1890
Serves 2
Excellent without egg or cream.
Presented as published in 1890. 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
472Calories
28 gProtein
37 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein28 g
Carbohydrates37 g
Fiber0.4 g
Sugars25 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol369 mg
Sodium374 mg
Potassium867 mg
Calcium663 mg
Iron2.3 mg
Magnesium73 mg
Phosphorus667 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.7 mg
Folate63 mcg
Choline310 mg
Caffeine0 mg
Water494 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 40. The excerpt below is the record exactly as published.
Cream Toast — Scald but do not boil one quart milk, salted, and thicken with two tablespoons flour or one of corn starch ; add two tablespoons butter and the whipped whites of three eggs or a mil of cream. Boil up once and pour over the toast, lifting each lower slice so that the mixture may penetrate them. The slices of toast
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