Queen Toast

Name: Queen Toast
Ingredients: slices of bread; the egg; two table-spoons of sugar; a salt-spoon of cinnamon; the butter and lard

From The cooking garden, 1885

Serve warm.

Presented as published in 1885. 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

258Calories

9 gProtein

43 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories258 kcal

Protein9.1 g

Carbohydrates43 g

Fiber0.8 g

Sugars29 g

Total Fat5.9 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol186 mg

Sodium260 mg

Potassium113 mg

Calcium92 mg

Iron1.9 mg

Magnesium15 mg

Phosphorus134 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.5 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water49 g

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 7. The excerpt below is the record exactly as published.

QUEEN TOAST. 1 We cut our bread in moderately thick slices, 2 W^e beat our Qgg with a teaspoon of sugar. 3 We mix the milk and ^gg together. 4 We put our butter and lard in frying-pan to heat. 5 We mix two table-spoons of sugar with a salt-spoon of cinnamon. 6 We dip our slices of bread

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