vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Toast
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
808Calories
56 gProtein
36 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein56 g
Carbohydrates36 g
Fiber6.8 g
Sugars8.9 g
Total Fat52 g
Saturated Fat25 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.6 g
Omega-30.2 g
Cholesterol492 mg
Sodium12024 mg
Potassium1049 mg
Calcium1324 mg
Iron4.3 mg
Magnesium107 mg
Phosphorus1165 mg
Zinc7.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.2 mcg
Vitamin C19 mg
Vitamin A996 mcg
Vitamin E9.2 mg
Vitamin K22 mcg
Vitamin B61 mg
Vitamin B123.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.5 mg
Folate81 mcg
Choline346 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 7. The excerpt below is the record exactly as published.
ITALIAN TOAST Rounds of bread (about i^ inch thick). Bacon, 22 AROUND-THE-WORLD COOK BOOK HOKS D'ffiUVRES Grated cheese, 1 cupful, Milk, y^ cupful, Eggs, 2, Salt and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.