Eggs on Savory Toast
From Cookery for beginners, 1884
Use well-seasoned gravy.
Presented as published in 1884. 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
225Calories
10 gProtein
37 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein10 g
Carbohydrates37 g
Fiber1.7 g
Sugars3.2 g
Total Fat5 g
Saturated Fat1.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol3.5 mg
Sodium307 mg
Potassium166 mg
Calcium134 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus103 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate29 mcg
Choline7.4 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 9. The excerpt below is the record exactly as published.
Eggs on Sayory Toast. Toast rounds of stale bread as directed in preceding receipt, but instead of moistening them with hot water, pour upon them, as they lie in the dish, two tablespoonfuls of boiling gravy to each slice. A half-cupful of gravy
Cook this with the app: pantry check, scaling, and the assistant.