breakfast

French Toast

Name: French Toast
Ingredients: four eggs; a pint of milk; some baker’s bread; a little powdered sugar; a little cinnamon

From The universal cookery book, 1887

Excellent for breakfast or tea.

Presented as published in 1887. 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

620Calories

41 gProtein

35 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories620 kcal

Protein41 g

Carbohydrates35 g

Fiber0.1 g

Sugars34 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol802 mg

Sodium515 mg

Potassium1016 mg

Calcium712 mg

Iron3.5 mg

Magnesium83 mg

Phosphorus890 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline675 mg

Caffeine0 mg

Water582 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 60. The excerpt below is the record exactly as published.

FRENCH TOAST. stiff as for soda-biscuit. Roll out half an inch thick, and bake on a hot griddle in two large cakes the size of dinner-plates. Serve with dishes of Dundee marmalade.” French Toast. “ Beat four eggs very light, and stir with them a pint of milk ; slice some baker’s bread, dip the pieces into the egg, then lay them in a pan of hot lard, and fry brown ; sprinkle a little powdered sugar

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