Egg Toast

Name: Egg Toast
Ingredients: one tablespoon butter; one tablespoon flour; one-half teaspoon salt; one-eighth teaspoon pepper; one cup milk; the whites of three hard-boiled eggs; the yolks of three hard-boiled eggs; four slices of toasted bread

From Chafing dish possibilities, 1898

Yolks should be forced through a ricer or strainer.

Presented as published in 1898. 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

664Calories

28 gProtein

78 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories664 kcal

Protein28 g

Carbohydrates78 g

Fiber2.8 g

Sugars18 g

Total Fat37 g

Saturated Fat10 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat4.7 g

Omega-30.3 g

Cholesterol612 mg

Sodium1858 mg

Potassium579 mg

Calcium624 mg

Iron5.9 mg

Magnesium67 mg

Phosphorus592 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A272 mcg

Vitamin E1.4 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.5 mg

Folate87 mcg

Choline462 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 3. The excerpt below is the record exactly as published.

Egg Toast Melt one tablespoon butter, add one table- spoon flour mixed with one-half teaspoon salt and one-eighth teaspoon pepper, and pour on gradually one cup milk. Add the whites of three hard-boiled eggs, finely chopped. Pour over four slices of toasted bread, and sprinkle the top with the yolks of three hard-boiled eggs

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