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Eggs and Toast
From Kentucky receipt book, 1903
Serves 3
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
631Calories
21 gProtein
45 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein21 g
Carbohydrates45 g
Fiber3.8 g
Sugars8 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol401 mg
Sodium3722 mg
Potassium503 mg
Calcium305 mg
Iron4.3 mg
Magnesium54 mg
Phosphorus367 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A162 mcg
Vitamin E1.1 mg
Vitamin K18 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.6 mg
Folate103 mcg
Choline270 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 88. The excerpt below is the record exactly as published.
ggs ilnd Toast. Spread 6 slices of hot toast, with a thin layer of potted ham. Beat 5 eggs slightly with a fork, season with salt and pepper, add 1 hot cup of cream
Cook this with the app: pantry check, scaling, and the assistant.