Cream Toast

Name: Cream Toast
Ingredients: one pint milk; one large tablespoonful flour; one large teaspoonful butter; one cup cream

From Physical culture cook book, 1901

Presented as published in 1901. 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

1124Calories

22 gProtein

38 gCarbs

103 gFat

Full nutrition (31 nutrients)

Calories1124 kcal

Protein22 g

Carbohydrates38 g

Sugars23 g

Total Fat103 g

Saturated Fat57 g

Monounsaturated Fat21 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol310 mg

Sodium234 mg

Potassium970 mg

Calcium745 mg

Iron0.4 mg

Magnesium74 mg

Phosphorus635 mg

Zinc2.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.2 mg

Folate13 mcg

Choline87 mg

Water567 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 12. The excerpt below is the record exactly as published.

Cream Toast. — Heat one pint milk, stir into it1 one large tablespoonful flour wet with a little cold milk. Add one large teaspoonful butter, and one cup cream

Cook this with the app: pantry check, scaling, and the assistant.