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Milk Toast

Name: Milk Toast
Yield: 2 servings
Ingredients: 2 cupfvils milk; 1 teaspoonful salt; 2 tablespoonfuls flour; 8 slices toast; 2 tablespoonfuls butter

From The farm cook & rule book, 1923

Serves 2

Presented as published in 1923. 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

20 gProtein

83 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories523 kcal

Protein20 g

Carbohydrates83 g

Fiber3.5 g

Sugars19 g

Total Fat24 g

Saturated Fat5.4 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol62 mg

Sodium1905 mg

Potassium536 mg

Calcium447 mg

Iron4.5 mg

Magnesium63 mg

Phosphorus381 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.4 mg

Vitamin K4.1 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.5 mg

Folate137 mcg

Choline63 mg

Caffeine0 mg

Water254 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 16. The excerpt below is the record exactly as published.

Milk Toast 2 cupfvils milk 1 teaspoonful salt 2 tablespoonfuls flour 8 slices toast 2 tablespoonfuls butter

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