vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German 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
291Calories
17 gProtein
25 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein17 g
Carbohydrates25 g
Fiber0.6 g
Sugars13 g
Total Fat14 g
Saturated Fat6.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol215 mg
Sodium294 mg
Potassium466 mg
Calcium385 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus376 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water263 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.
GERMAN TOAST.— Beat 1 t^^ well, mix with 1 cup milk; put butter in a frying-pan, dip bread
Cook this with the app: pantry check, scaling, and the assistant.