Devilled Toast
From A second Dudley book of cookery and other recipes, 1914
Serve with grated Parmesan cheese.
Presented as published in 1914. 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
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Sodium286 mg
Potassium70 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Water21 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 63. The excerpt below is the record exactly as published.
DEVILLED TOAST a round of bread from a good tin loaf ^ about a quarter of an inch thick ; toast a nice brown ; butter plentifully on both sides, and put for a minute into the oven. Then sprinkle with black pepper, a very little salt, and a very little cayenne
Cook this with the app: pantry check, scaling, and the assistant.