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Dry Toast
From Lessons in cooking through preparation of meals, 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
81Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories81 kcal
Protein2.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Sodium143 mg
Potassium35 mg
Calcium63 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water11 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 79. The excerpt below is the record exactly as published.
DRY TOAST COFFEE Cracked Wheat Into I quart of boiling water stir i c cracked wheat ; add yz t salt, boil 5 m then cook in the double-boiler at least 10 h. If cooked in the fireless cooker start 24 h before needed. This requires long cooking but it is worth the extra trouble as it is a very delicious food. 142 LESSONS IN COOKING Jelly Omelet Follow directions given in Lesson 68, page 125, for Ham Omelet, omitting the chopped ham. Just before the omelet is rolled to send to the table, spread the top with currant, apple, quince or grape jelly, fold over or roll, and serve. Dry Toast Brown slices of dry bread
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