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Dipped Toast
From The Cook County cook book, 1912
Serves 1
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
414Calories
16 gProtein
15 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein16 g
Carbohydrates15 g
Fiber0.6 g
Sugars1.8 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol431 mg
Sodium280 mg
Potassium202 mg
Calcium135 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus249 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A252 mcg
Vitamin E1.4 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate47 mcg
Choline297 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 97. The excerpt below is the record exactly as published.
DIPPED TOAST.— Beat 2 eggs lightly, add 2 tablespoons of cream, 1 tablespoon of melted butter, a little pepper and salt. Slice bread
Cook this with the app: pantry check, scaling, and the assistant.