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Lemon Toast
From The new practical housekeeping, 1890
Serves 5
Delicious supper dish.
Presented as published in 1890. 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
338Calories
10 gProtein
62 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein10 g
Carbohydrates62 g
Fiber2.3 g
Sugars42 g
Total Fat6.6 g
Saturated Fat2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol223 mg
Sodium330 mg
Potassium171 mg
Calcium118 mg
Iron7.9 mg
Magnesium18 mg
Phosphorus145 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C21 mg
Vitamin A96 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate58 mcg
Choline181 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 40. The excerpt below is the record exactly as published.
Lemon Toast. — Into three cups sweet milk stir the well-beaten yolks of six eggs. Dip slices of bread into the mixture and fry in butter to a delicate brown ; froth the whites of the eggs, add a large cup white sugar, two cups boiling water, and the juice and a little of the grated rind of two lemons
Cook this with the app: pantry check, scaling, and the assistant.