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German Toast

Name: German Toast
Yield: 1 servings
Ingredients: the remainder of any fricassee or ragout; one or two eggs; pieces of bread; chopped parsley; a little bit of shallot or chive; its gravy

From The thorough good cook, 1895

Serves 1

Squeeze a little lemon juice on top.

Presented as published in 1895. 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

265Calories

15 gProtein

34 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories265 kcal

Protein15 g

Carbohydrates34 g

Fiber3 g

Sugars4.2 g

Total Fat7.9 g

Saturated Fat2.4 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol187 mg

Sodium377 mg

Potassium387 mg

Calcium218 mg

Iron5.1 mg

Magnesium48 mg

Phosphorus206 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C51 mg

Vitamin A251 mcg

Vitamin E0.8 mg

Vitamin K474 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.6 mg

Folate99 mcg

Choline153 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 138. The excerpt below is the record exactly as published.

German Toast. Take the remainder of any fricassee or ragout — any quantity will do ; chop it line, add a little chopped parsley, and a little bit of shallot or chive, mix it up with one or two eggs beaten, according to the quantity. Put the whole with its gravy into a stew-pan, and let it reduce and thicken on the fire. Remove it, and when it is cold, cut pieces of bread

Cook this with the app: pantry check, scaling, and the assistant.