vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dressing for Toast
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
402Calories
2 gProtein
4 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories402 kcal
Protein2.4 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol123 mg
Sodium316 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 72. The excerpt below is the record exactly as published.
Dressing for Toast. One pint of cretam, 1 dessertspoon of butter, % teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.