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Egg Toast
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
305Calories
18 gProtein
30 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein18 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.6 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol372 mg
Sodium2771 mg
Potassium209 mg
Calcium191 mg
Iron3.8 mg
Magnesium31 mg
Phosphorus266 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water334 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 46. The excerpt below is the record exactly as published.
Egg Toast Dip stale bread in milk or water that has a little salt in it; have ready a batter of two well beaten eggs and two tablespoonfuls of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.