Cream Toast
From The fun 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
406Calories
3 gProtein
5 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein2.5 g
Carbohydrates5.5 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol126 mg
Sodium1191 mg
Potassium116 mg
Calcium73 mg
Iron0.1 mg
Magnesium7.4 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline0 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 46. The excerpt below is the record exactly as published.
cream toast and baked custard ; j she had goldenrod eggs, too, when her mother's j throat was better, and baked apple. All of these things she wrote down in her book so she would J, not forget how to make any of them. k CEREAL WITH DATES ^ 1 heaping tablespoonful oatmeal. i 1 cup of water. y^ teaspoonful of salt. Mix, put in a double boiler and cook for one hour. Five minutes before taking this off the fire stir in t 4 dateS) washed and cut into small pieces. je Serve with cream. H 190 THE FUN OF COOKING CREAM TOAST 2 slices of nice brown, dry toast. % cup of cream. % teaspoonf ul butter. % teaspoonful flour. ^ teaspoonful salt. R
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Cook this with the app: pantry check, scaling, and the assistant.