Frenchbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Toast
From The home cook book, 1905
Serves 1
Serve hot.
Presented as published in 1905. 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
378Calories
22 gProtein
36 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein22 g
Carbohydrates36 g
Fiber1.4 g
Sugars9.4 g
Total Fat16 g
Saturated Fat5.9 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol387 mg
Sodium1641 mg
Potassium391 mg
Calcium333 mg
Iron3.8 mg
Magnesium43 mg
Phosphorus389 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.1 mg
Folate47 mcg
Choline316 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 136. The excerpt below is the record exactly as published.
FRENCH TOAST Beat together two eggs, add half a cup of milk and half a teaspoon of salt. Dip slices of bread
Cook this with the app: pantry check, scaling, and the assistant.