breakfast
French Toast
From Canadian cook book, 1924
Presented as published in 1924. 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
946Calories
10 gProtein
214 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein10 g
Carbohydrates214 g
Fiber0.2 g
Sugars213 g
Total Fat9.3 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium2588 mg
Potassium282 mg
Calcium181 mg
Iron1 mg
Magnesium25 mg
Phosphorus227 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 63. The excerpt below is the record exactly as published.
FRENCH TOAST. 1 1 T. f.g. 2tb. 6 or 8 slices stale bread. 1 egg. M T. salt. ^ c. milk. Butter. 1. Beat egg slightly, add salt and milk. 2. Heat frying pan, put in piece of butter. 3. Dip bread quickly into raw custard. 4. Put into frying-pan; brown on one side. 5. Place small piece of butter on top; turn the bread and brown on the other side. 6. Serve at once with cinnamon and sugar (1 T. to 1 c.) or a syrup
Cook this with the app: pantry check, scaling, and the assistant.