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Lemon Toast
From The household (of the Detroit free press), 1886
Serves 5
You will have a delicious supper dish.
Presented as published in 1886. 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
355Calories
11 gProtein
65 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein11 g
Carbohydrates65 g
Fiber2.4 g
Sugars42 g
Total Fat6.8 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol223 mg
Sodium358 mg
Potassium178 mg
Calcium130 mg
Iron8.1 mg
Magnesium19 mg
Phosphorus152 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 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)2.2 mg
Folate58 mcg
Choline181 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 349. The excerpt below is the record exactly as published.
LEMON TOAST. Take the yolks of six eggs, beat well, and add three cups of sweet milk ; take bread, not too stale, and cut into slices ; dip them into the milk and eggs, and fry in butter to a delicate brown ; take the whites of the six eggs and beat to a froth ; add a large cup white sugar and two cups of boiling water, and the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.