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Milk Toast

Name: Milk Toast
Yield: 1 servings
Ingredients: Cut as many slices of bread as required; sprinkle over a little salt; and pepper

From The King's College Hospital book of cooking recipes, 1907

Serves 1

This is a simple dish for invalids.

Presented as published in 1907. 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

81Calories

3 gProtein

15 gCarbs

1 gFat

Full nutrition (24 nutrients)

Calories81 kcal

Protein2.8 g

Carbohydrates15 g

Fiber0.7 g

Sugars1.6 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Sodium143 mg

Potassium35 mg

Calcium63 mg

Iron1 mg

Magnesium8.1 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin B60 mg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Water11 g

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 92. The excerpt below is the record exactly as published.

Milk Toast. Cut as many slices of bread as required, about an inch thick, toast nicely, and butter while hot; sprinkle over a little salt and pepper

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