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Cream Toast
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
419Calories
2 gProtein
9 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein2.4 g
Carbohydrates8.6 g
Fiber0 g
Sugars0 g
Total Fat47 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol136 mg
Sodium25 mg
Potassium115 mg
Calcium73 mg
Iron0 mg
Magnesium7.2 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)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 53. The excerpt below is the record exactly as published.
Cream Toast. Cream toast may be made in the same way, using a scant tahlespoonful of hutter^ and cream instead of milk, or b}^ thickening the boiling cream with 07ie tahlespoonful of cornstarch wet in a little cold milk or water ; then salt to taste
Cook this with the app: pantry check, scaling, and the assistant.