breakfastvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Toast
From The new Annie Dennis cook book, 1905
Serves 2
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
233Calories
3 gProtein
51 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein3.2 g
Carbohydrates51 g
Fiber0.7 g
Sugars50 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium41 mg
Calcium28 mg
Iron0.6 mg
Magnesium4 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 46. The excerpt below is the record exactly as published.
French Toast Use one egg to a cupful of sweet milk; add salt and pepper and beat well. Dip slices of bread in this and fry quickly in boiling lard. Sift over this a half cup of sugar, with a teaspoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.