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Eggs on Toast
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
259Calories
14 gProtein
34 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein14 g
Carbohydrates34 g
Fiber2.8 g
Sugars4 g
Total Fat7.3 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol185 mg
Sodium509 mg
Potassium203 mg
Calcium127 mg
Iron3.3 mg
Magnesium41 mg
Phosphorus211 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate69 mcg
Choline130 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 34. The excerpt below is the record exactly as published.
Eggs on Toast. — Dip well toasted bread quickly in hot salted water, then turn over it a poached egg
Cook this with the app: pantry check, scaling, and the assistant.