Cream Toast

Name: Cream Toast
Ingredients: 2 tablespoonfuls butter; 1/2 teaspoonful salt; 2 tablespoonfuls flour; 2 cupfuls milk or cream; 6 to 8 slices of toast

From A text-book of cooking, 1915

Presented as published in 1915. 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

2251Calories

28 gProtein

129 gCarbs

203 gFat

Full nutrition (33 nutrients)

Calories2251 kcal

Protein28 g

Carbohydrates129 g

Fiber5.2 g

Sugars11 g

Total Fat203 g

Saturated Fat101 g

Monounsaturated Fat37 g

Polyunsaturated Fat3.8 g

Cholesterol567 mg

Sodium2237 mg

Potassium735 mg

Calcium520 mg

Iron6.9 mg

Magnesium81 mg

Phosphorus485 mg

Zinc2.4 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K18 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.4 mg

Folate212 mcg

Choline29 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 26. The excerpt below is the record exactly as published.

CREAM TOAST 1) tablespoonfuls butter J teaspoonful salt 2 tablespoonfuls flour 2 cupfuls milk or cream 6 to 8 slices of toast

Cook this with the app: pantry check, scaling, and the assistant.