Dillififfi Toast

Name: Dillififfi Toast
Ingredients: 2 cups white sauce, (No. 1); 1 teaspoon salt; 3 hard cooked eggs

From Keep the war foods cooking, 1918

Presented as published in 1918. 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

555Calories

38 gProtein

40 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories555 kcal

Protein38 g

Carbohydrates40 g

Fiber0.5 g

Sugars26 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol596 mg

Sodium3417 mg

Potassium998 mg

Calcium705 mg

Iron3.7 mg

Magnesium75 mg

Phosphorus817 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A637 mcg

Vitamin E2 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1.6 mg

Folate118 mcg

Choline441 mg

Caffeine0 mg

Water512 g

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 8. The excerpt below is the record exactly as published.

DILLIFIFFI TOAST. 2 cups white sauce, (No. 1). 1 teaspoon salt. 3 hard cooked eggs

Cook this with the app: pantry check, scaling, and the assistant.