vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs on Toast
From The economical cook book, 1905
Serves 2
You may scramble the eggs and pour over for variety.
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
510Calories
41 gProtein
17 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein41 g
Carbohydrates17 g
Fiber0.7 g
Sugars2.7 g
Total Fat35 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol1132 mg
Sodium570 mg
Potassium450 mg
Calcium232 mg
Iron6.3 mg
Magnesium44 mg
Phosphorus629 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.7 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 55. The excerpt below is the record exactly as published.
Eggf on Toast. Cut slices of bread half an inch thick, toast evenly on both sides, butter quite plentifully the side you will put the eggs
Cook this with the app: pantry check, scaling, and the assistant.