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Cream Toast
From The Institute cook book, 1913
Serves 1
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
884Calories
8 gProtein
24 gCarbs
84 gFat
Full nutrition (27 nutrients)
Calories884 kcal
Protein7.6 g
Carbohydrates24 g
Fiber0.7 g
Sugars1.6 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol241 mg
Sodium191 mg
Potassium262 mg
Calcium207 mg
Iron1 mg
Magnesium22 mg
Phosphorus167 mg
Zinc0.8 mg
Copper0 mg
Manganese0.2 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Water147 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 150. The excerpt below is the record exactly as published.
CREAM TOAST 1 slice bread 1 cup cream Salt
Cook this with the app: pantry check, scaling, and the assistant.