Ham Toast
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
226Calories
17 gProtein
22 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories226 kcal
Protein17 g
Carbohydrates22 g
Fiber2.6 g
Sugars6.4 g
Total Fat8.1 g
Saturated Fat2.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Cholesterol68 mg
Sodium699 mg
Potassium478 mg
Calcium69 mg
Iron1.6 mg
Magnesium32 mg
Phosphorus229 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C11 mg
Vitamin A37 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate43 mcg
Choline59 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 16. The excerpt below is the record exactly as published.
pepper to taste. Cut tomato in slices, place in bottom of pie-dish; layer of - cheese, cutin thin slices ; layer of macaroni.” Sprinkle _ bread crumbs on top, add milk, small piece butter on top. Bake 2 hrs. in slow oven. PLAIN OMELETTE. ggs, 3 tablespoons flour, 2scant cups milk, 4 Beat eggs, saving white of one. Blend flour with little milk, then put in remaining milk. Mix all together. Have 1 tablespoon butter in frying pan (hot but not _ brown), pour in mixture. While cooking, beat up stiff the white which is left; just before folding over spread beaten white with little hatsley over half; then fold. HAM TOAST. ro Biotul white sauce add little - onion juice, pepper, salt, 2 0z, cooked ham (minced) ; stir well. Prepare two slices French toast
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