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Cream Toast
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
382Calories
5 gProtein
18 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein4.6 g
Carbohydrates18 g
Fiber0.7 g
Sugars1.6 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol90 mg
Sodium2586 mg
Potassium121 mg
Calcium119 mg
Iron1 mg
Magnesium13 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 459. The excerpt below is the record exactly as published.
Cream Toast. Put a gill and a half of cream into a saucepan, and place on the fire to heat, but do not let it boil. Toast two slices of bread, and cut them in strips. Stir half a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.