vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Eggs on Toast
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium275 mg
Potassium72 mg
Calcium38 mg
Iron0.9 mg
Magnesium9.2 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 134. The excerpt below is the record exactly as published.
EGGS ON TOAST. Put two quarts of water over the fire, and when it comes to a gentle boil add one-half teaspoonful of salt. Break in six eggs, taking care not to injure the yolks. Let them cook for five minutes. Have some toasted bread
Cook this with the app: pantry check, scaling, and the assistant.