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Potato Toast
From The King's College Hospital book of cooking recipes, 1907
Serves 1
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
252Calories
7 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories252 kcal
Protein7.3 g
Carbohydrates54 g
Fiber1.2 g
Sugars0.5 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1407 mg
Potassium319 mg
Calcium150 mg
Iron3.9 mg
Magnesium29 mg
Phosphorus142 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate99 mcg
Choline6.9 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 106. The excerpt below is the record exactly as published.
Potato Toast. — 2 oz>. potato (scrubbed, steamed and sieved). 2 ozs. flour, t} teaspoonfui salt, | teaspoon iul baking powder, | gill water
Cook this with the app: pantry check, scaling, and the assistant.