breakfast

French Toast

Name: French Toast
Ingredients: two eggs; one half cup of milk; two tablespoons of sugar; one fourth teaspoon of salt; slices of bread

From Principles of cooking, 1914

Serve warm.

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

407Calories

20 gProtein

48 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories407 kcal

Protein20 g

Carbohydrates48 g

Fiber1.4 g

Sugars33 g

Total Fat15 g

Saturated Fat5.7 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol387 mg

Sodium952 mg

Potassium388 mg

Calcium256 mg

Iron3 mg

Magnesium44 mg

Phosphorus377 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D3.2 mcg

Vitamin C0.1 mg

Vitamin A199 mcg

Vitamin E1.2 mg

Vitamin K2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.1 mg

Folate73 mcg

Choline322 mg

Caffeine0 mg

Water191 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 55. The excerpt below is the record exactly as published.

French Toast. — Beat two eggs until yolks and whites are blended; add one half cup of milk, two tablespoons of sugar, one fourth teaspoon of salt. Mix well and turn into a shallow pan. Dip slices of bread

Cook this with the app: pantry check, scaling, and the assistant.