Frenchbreakfastvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Toast
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
A nice rich fruit sauce is also well suited for this toast.
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
463Calories
19 gProtein
40 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein19 g
Carbohydrates40 g
Fiber0.9 g
Sugars39 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium221 mg
Potassium636 mg
Calcium458 mg
Iron1.4 mg
Magnesium52 mg
Phosphorus463 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.5 mcg
Vitamin C0.1 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 91. The excerpt below is the record exactly as published.
FRENCH TOAST. Cut stale bread in thick square slices, saturate with a custard made of one quart of milk, two ounces of sugar, four eggs; flavor lemon and mace, or vanilla. Fry in a shallow pan on both sides, dust with sugar and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.