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Lemon Toast
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
645Calories
9 gProtein
149 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein9 g
Carbohydrates149 g
Fiber3.5 g
Sugars106 g
Total Fat3.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol0 mg
Sodium435 mg
Potassium177 mg
Calcium207 mg
Iron3.4 mg
Magnesium30 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 135. The excerpt below is the record exactly as published.
LEMON TOAST. Mrs. W. C. Rayen, Fatherland Ranch, Hemet, Cal.— Cook one cupful of sugar with one of water till it is like a syrup; pour on the beaten white of one egg; after beating a while add the juice of 1 lemon; pour over toasted bread, about six slices
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