Cream Toast
From Home dissertations, 1891
Presented as published in 1891. 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
564Calories
8 gProtein
34 gCarbs
44 gFat
Full nutrition (27 nutrients)
Calories564 kcal
Protein8 g
Carbohydrates34 g
Fiber1.4 g
Sugars3.2 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol121 mg
Sodium310 mg
Potassium184 mg
Calcium198 mg
Iron2 mg
Magnesium23 mg
Phosphorus135 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Water89 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 156. The excerpt below is the record exactly as published.
CREAM TOAST. Half a cup of cream heated to the boiling point, and seasoned with salt. In the mean- time toast two slices of bread
Cook this with the app: pantry check, scaling, and the assistant.