Cream Toast
From A textbook of domestic science for high schools, 1913
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
102Calories
5 gProtein
12 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein4.8 g
Carbohydrates12 g
Fiber0 g
Sugars5.9 g
Total Fat9.5 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium630 mg
Potassium195 mg
Calcium153 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline22 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 82. The excerpt below is the record exactly as published.
Cream Toast Thicken f c. milk with 1 tb. flour wet in cold milk. Cook over hot water 20 minutes, add | tb. butter and £ ts. salt
Cook this with the app: pantry check, scaling, and the assistant.