Devilled Toast
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Devilled toast is a nice dish for a light luncheon or breakfast.
Presented as published in 1880. 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
85Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein2.8 g
Carbohydrates16 g
Fiber0.7 g
Sugars2.2 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium218 mg
Potassium81 mg
Calcium69 mg
Iron1.3 mg
Magnesium8.8 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate0.5 mcg
Choline0.2 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 236. The excerpt below is the record exactly as published.
devilled toast. Devilled toast will often tempt persons to take a slight luncheon or to commence breakfast when nothing else will. Make an ordinary slice of toast, toast it on both sides, and have ready the following mixture with which to spread it : — Some butter, soft, but not oiled, some mus- tard, a little cayenne pepper, and about a teaspoonful of Worcester sauce
Cook this with the app: pantry check, scaling, and the assistant.