Gouden Toast
From Popular cook book, 1899
Presented as published in 1899. 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
1041Calories
42 gProtein
11 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories1041 kcal
Protein42 g
Carbohydrates11 g
Fiber0 g
Sugars1.1 g
Total Fat95 g
Saturated Fat45 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1307 mg
Sodium463 mg
Potassium589 mg
Calcium277 mg
Iron5.4 mg
Magnesium47 mg
Phosphorus698 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K5.1 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate145 mcg
Choline882 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 13. The excerpt below is the record exactly as published.
one tablespoonful butter, one tablespoonful baking powder and a little salt. Mix with sweet milk until of the consistency of cake batter, and fry without grease. Mrs. Rost. W. WINSTON. GOUDEN TOA» I. Hard boil one-half dozen eggs, chop the whole fine and mash the yolks smooth like mustard; melt one tea- [ 50 ] spoonful butter, and stir in one teaspoonful flour and three-fourths cup cream. Put on the fire and stir until it thickens. Toast the bread and soften with hot water and butter. Stir while in cream and put on toast and sprinkle top of it with ‘‘yellows.’’ Garnish with parsley
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