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Milk Toast
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
353Calories
9 gProtein
15 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein9.2 g
Carbohydrates15 g
Fiber0 g
Sugars12 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol90 mg
Sodium688 mg
Potassium422 mg
Calcium336 mg
Iron0 mg
Magnesium33 mg
Phosphorus280 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 144. The excerpt below is the record exactly as published.
MILK TOAST. Heat six slices of Graham bread in the oven; toast an even brown over coals. Boil one pint of milk and half a cup of cream. Thicken with one teaspoonful of cornstarch; half a teaspoonful salt
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