French Toast
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
1416Calories
35 gProtein
76 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories1416 kcal
Protein35 g
Carbohydrates76 g
Fiber2.8 g
Sugars14 g
Total Fat102 g
Saturated Fat53 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.1 g
Omega-30.3 g
Cholesterol799 mg
Sodium835 mg
Potassium604 mg
Calcium483 mg
Iron6.7 mg
Magnesium67 mg
Phosphorus567 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)6.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 6. The excerpt below is the record exactly as published.
FRENCH TOAST 4 Slices White Bread + C. Cream each 4 inch thick f drops Vanilla 3 Eggs Shortening for frying 1 heaping tsp. Sugar Powdered Sugar
Cook this with the app: pantry check, scaling, and the assistant.