Eggs on Toast
From Cookery for beginners, 1884
Use as many slices as eggs.
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
173Calories
6 gProtein
32 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories173 kcal
Protein5.9 g
Carbohydrates32 g
Fiber1.5 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Sodium320 mg
Potassium74 mg
Calcium136 mg
Iron3 mg
Magnesium17 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate4 mcg
Choline0.4 mg
Water33 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 Toast. Cut out with a sharp-edged tumbler or a cake cutter as many round slices of stale bread as there are eggs to be cooked. Toast these nicely, butter thinly ; cover the bottom of a heated dish with them, and pour on each a tablespoonful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.