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French Toast
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
78Calories
5 gProtein
5 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein4.8 g
Carbohydrates5.3 g
Fiber0 g
Sugars5.4 g
Total Fat4.2 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol72 mg
Sodium55 mg
Potassium145 mg
Calcium109 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus115 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline63 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 112. The excerpt below is the record exactly as published.
FRENCH TOAST. Beat one egg in a shallow dish, add one teaspoon of sugar, a pinch of salt, and one cup of milk. Soak six slices of stale bread
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