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Lemon Toast
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
523Calories
17 gProtein
83 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein17 g
Carbohydrates83 g
Fiber1.4 g
Sugars59 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol384 mg
Sodium404 mg
Potassium348 mg
Calcium303 mg
Iron6.4 mg
Magnesium35 mg
Phosphorus333 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.1 mcg
Vitamin C9.7 mg
Vitamin A184 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.6 mg
Folate69 mcg
Choline311 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 97. The excerpt below is the record exactly as published.
LEMON TOAST.— Dip slices of bread into a cup of milk which has been beaten up with the yolk of 2 eggs. Fry a light COOK COUNTY COOK BOOK 149 brown. Take the whites of 2 eggs, beaten to a froth, add % cup of sugar, the juice of ^ of a lemon and ^ cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.