vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Egg Toast
From The Henderson cook book, 1914
Serves 1
— Miss Laurine Dorsey.
Presented as published in 1914. 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
765Calories
31 gProtein
120 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein31 g
Carbohydrates120 g
Fiber6.8 g
Sugars37 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat5.3 g
Omega-30.4 g
Cholesterol377 mg
Sodium1019 mg
Potassium439 mg
Calcium542 mg
Iron8.2 mg
Magnesium69 mg
Phosphorus451 mg
Zinc3.2 mg
Copper0.3 mg
Manganese2 mg
Vitamin D2.4 mcg
Vitamin C0.2 mg
Vitamin A175 mcg
Vitamin E1.2 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)8.8 mg
Folate47 mcg
Choline303 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 32. The excerpt below is the record exactly as published.
FRENCH EGG TOAST. A pleasing and wholesome dish for a home luncheon is French egg toast. To make it, take half a dozen slices of bread and toast them a delicate brown. Chop or slice thinly the whites of three hard-boiled eggs, and mix them in a sauce made of a pint of milk, 1 teaspoonful of flour, one tablespoonful of butter, salt and pepper. Pour this when hot over the slices of toast, and grate the yolks of the eggs over each portion. Add a garnish of parsley and serve very hot. 74 TOAST BICE AND NUT TOAST. Make a white sauce of 1 tablespoon of butter, 1 tablespoon flour and 1 cup milk. Melt the butter and stir in the flour, then add gradually the cup of milk, stirring constantly. When thoroughly cooked put in y% cup of American cheese cut in small pieces. Stir until the cheese is melted. Now add y<z cup of cooked rice and 1-3 cup of chopped nuts. Sea- son with salt and serve on buttered toast. Do not allow the mixture to boil after the cheese is added. FRENCH TOAST. Put butter in frying pan and heat. Have ready some slices of bread. Beat 2 eggs, add 3 tablespoonfuls milk and cream and a little sugar and cinnamon
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