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French Toast
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
370Calories
23 gProtein
27 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein23 g
Carbohydrates27 g
Fiber0.7 g
Sugars14 g
Total Fat18 g
Saturated Fat7.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol401 mg
Sodium378 mg
Potassium539 mg
Calcium419 mg
Iron2.8 mg
Magnesium49 mg
Phosphorus478 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.8 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water302 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 97. The excerpt below is the record exactly as published.
FRENCH TOASl*.— Beat 2 eggs, salt, a cup of milk, and then dip thin slices of bread
Cook this with the app: pantry check, scaling, and the assistant.