Milk Toast
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
235Calories
10 gProtein
35 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein9.6 g
Carbohydrates35 g
Fiber1.4 g
Sugars9.1 g
Total Fat12 g
Saturated Fat2.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol30 mg
Sodium2666 mg
Potassium255 mg
Calcium279 mg
Iron2 mg
Magnesium31 mg
Phosphorus192 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 82. The excerpt below is the record exactly as published.
Milk Toast Toast 2 slices of bread. Scald f c. milk, add f tb. butter, I ts. salt
Cook this with the app: pantry check, scaling, and the assistant.