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Cream Toast with Poached Egg
From The Cook County cook book, 1912
Serves 1
Suitable for an invalid.
Presented as published in 1912. 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
207Calories
8 gProtein
11 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein8.3 g
Carbohydrates11 g
Fiber0.5 g
Sugars1.2 g
Total Fat14 g
Saturated Fat6.8 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol212 mg
Sodium167 mg
Potassium115 mg
Calcium64 mg
Iron1.4 mg
Magnesium12 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate41 mcg
Choline150 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 96. The excerpt below is the record exactly as published.
pt. of cream and milk, mixed, a lump of butter and a pinch of salt. Put into a granite pan and let come to a boil. Stir a little flour, first stirred to a cream, with a little cold milk, when it boils drop in the toast, 1 piece at a time. Let simmer a couple of minutes, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. CREAM TOAST.— Use good graham or whole wheat toast. Have a pt. of thin, sweet cream scalding hot, salt a little and moist- en toast, pack in a hot dish, cover tightly and serve. Tasty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CREAM TOAST WITH POACHED EGG.— Prepare cream toast as previously directed, and serve hot with a well-poached egg
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Cook this with the app: pantry check, scaling, and the assistant.