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Cream Toasts
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
Presented as published in 1892. 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
711Calories
16 gProtein
81 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein16 g
Carbohydrates81 g
Fiber4.8 g
Sugars2.4 g
Total Fat36 g
Saturated Fat18 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol85 mg
Sodium899 mg
Potassium309 mg
Calcium235 mg
Iron4.1 mg
Magnesium40 mg
Phosphorus213 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.5 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate171 mcg
Choline30 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 423. The excerpt below is the record exactly as published.
Cream Toasts. — Cut a pound of French roll in slices as thick as a finger, and lay them j in a (hsh. Pour over them half a pint of cream, j and a quarter of a pint of milk, and sprinkle some crushed lump sugar
Cook this with the app: pantry check, scaling, and the assistant.