vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream Toast
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
161Calories
8 gProtein
14 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein8.4 g
Carbohydrates14 g
Fiber0 g
Sugars12 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium2518 mg
Potassium372 mg
Calcium302 mg
Iron0.2 mg
Magnesium30 mg
Phosphorus251 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate6.3 mcg
Choline43 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 68. The excerpt below is the record exactly as published.
Cream Toast. — Boil one quart milk ; stir in tablespoon butter, a little salt. When the milk comes to a boil stir in two table- spoons of flour
Cook this with the app: pantry check, scaling, and the assistant.