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German Toast
From Lessons in cooking through preparation of meals, 1912
Serves 1
Serve hot with syrup or powdered sugar.
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
943Calories
44 gProtein
126 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories943 kcal
Protein44 g
Carbohydrates126 g
Fiber4.1 g
Sugars47 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat6.5 g
Omega-30.4 g
Cholesterol587 mg
Sodium13997 mg
Potassium786 mg
Calcium772 mg
Iron8.8 mg
Magnesium96 mg
Phosphorus747 mg
Zinc4.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.9 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 168. The excerpt below is the record exactly as published.
GERMAN TOAST COFFEE Farina Use % c farina, 2 c boiling water , 3^ t salt, p. 16. German Toast Beat 3 eggs slightly, add 5^ t salt, 2 T sugar, and i c milk. Soak 6 slices bread in this mixture
Cook this with the app: pantry check, scaling, and the assistant.