vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Toast
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
743Calories
27 gProtein
117 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein27 g
Carbohydrates117 g
Fiber3.4 g
Sugars65 g
Total Fat20 g
Saturated Fat8.1 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol401 mg
Sodium903 mg
Potassium652 mg
Calcium568 mg
Iron19 mg
Magnesium66 mg
Phosphorus512 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C19 mg
Vitamin A238 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)5.6 mg
Folate121 mcg
Choline346 mg
Caffeine0 mg
Water539 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 119. The excerpt below is the record exactly as published.
LEMON TOAST, Slice bread and dip it into milk a cupful of which has been beaten up with the yolks of two eggs. Fry the bread a light brown. Take the whites of two eggs, beat to a froth, add one-quarter of a cup of sugar, the juice of one-half of a large lemon and a cupful of boiling water. Pour over the toast and serve. Mrs. M. Chandler. CODFISH TOAST. Pick up a small quantity of freshened codfish. Slice an onion and fry In an ounce of butter. Then add the fish with water to cover. Slice three fresh tomatoes and add to the mixture cooking the whole one-half to three-quarters of an hour, adding a very little cayenne. Pour it over but' tered toast. Mrs. Mary Goodrich. TOAST, 159 FRENCH TOAST. Beat two eggs, salt and a cupful of milk
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