Cream Toast
From Popular cook book, 1899
Presented as published in 1899. 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
321Calories
17 gProtein
29 gCarbs
19 gFat
Full nutrition (30 nutrients)
Calories321 kcal
Protein17 g
Carbohydrates29 g
Sugars23 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol69 mg
Sodium186 mg
Potassium743 mg
Calcium602 mg
Iron0.4 mg
Magnesium60 mg
Phosphorus502 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate13 mcg
Choline87 mg
Water431 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 13. The excerpt below is the record exactly as published.
CREAM TOAST. Heat one pint milk and stir into it a little cold milk; add one large tablespoonful flour wet with milk, a tea- spoonful butter. Place on back of stove, where it will keep hot; then toast nicely some bread
Cook this with the app: pantry check, scaling, and the assistant.