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Lemon Toast

Name: Lemon Toast
Yield: 2 servings
Ingredients: Water, 2 cups; Salt, a shake; Cornstarch, 2 teaspoons; Egg, 1; Lemon, 1; Whole wheat toast

From Mary Jane's cook book, 1916

Serves 2

Presented as published in 1916. 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

62Calories

4 gProtein

8 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories62 kcal

Protein3.7 g

Carbohydrates7.6 g

Fiber1.4 g

Sugars1.3 g

Total Fat2.5 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium44 mg

Potassium106 mg

Calcium34 mg

Iron0.8 mg

Magnesium9.5 mg

Phosphorus58 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C27 mg

Vitamin A41 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate17 mcg

Choline76 mg

Caffeine0 mg

Water300 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 117. The excerpt below is the record exactly as published.

LEMON TOAST. Water, 2 cups. Salt, a shake. Cornstarch, 2 teaspoons. Egg, 1. Lemon, 1. Whole wheat toast

Cook this with the app: pantry check, scaling, and the assistant.