Cream Toast
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
189Calories
8 gProtein
28 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein7.5 g
Carbohydrates28 g
Fiber0.9 g
Sugars7.7 g
Total Fat8.9 g
Saturated Fat2.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol25 mg
Sodium500 mg
Potassium234 mg
Calcium188 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus163 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate44 mcg
Choline26 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 56. The excerpt below is the record exactly as published.
CREAM TOAST. 13 tsp. butter. xs tsp. salt. ? usp. flour. +c. milk
Cook this with the app: pantry check, scaling, and the assistant.