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Cream Toast
From Miss Parloa's kitchen companion, 1887
Serves 7
Presented as published in 1887. 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
431Calories
5 gProtein
20 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein4.7 g
Carbohydrates20 g
Fiber0.9 g
Sugars1.9 g
Total Fat37 g
Saturated Fat21 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.6 g
Cholesterol104 mg
Sodium348 mg
Potassium137 mg
Calcium97 mg
Iron1 mg
Magnesium14 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline4.8 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 304. The excerpt below is the record exactly as published.
Cream Toast. Heat three cupfuls of cream to the boiling-point ; then add half a teaspoonful of salt. Put a slice of toast in a deep warm dish, and pour a little of the cream on it; then put another slice in the dish, and pour in more 582 MISS PARLOA'S KITCHEN COMPANION. cream. Continue in this way until all the materials are used. Three cupfuls of cream will be sufficient for seven or eight slices of toast
Cook this with the app: pantry check, scaling, and the assistant.