Potato Toast
From The victory cookery book, 1918
Alternatively, mix 1 lb. of mashed potatoes with 1 beaten egg, season, spread out on a greased baking-sheet, prick all over, bake until golden brown, cut into squares or fingers, and dry in the oven.
Presented as published in 1918. 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
283Calories
5 gProtein
46 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein5.3 g
Carbohydrates46 g
Fiber3.4 g
Sugars3 g
Total Fat8.9 g
Saturated Fat4.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol22 mg
Sodium743 mg
Potassium488 mg
Calcium190 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus179 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A90 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate15 mcg
Choline27 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 58. The excerpt below is the record exactly as published.
Potato Toast Materials.—6 oz. mashed potatoes, dry — and warm, 1 oz. rice flour, half-teaspoonful — of baking powder, a little salt
Cook this with the app: pantry check, scaling, and the assistant.