Red Devil on Toast

Name: Red Devil on Toast
Ingredients: 1 can Campbell tomato soup; 0.5 lb. chopped cheese; 2 eggs, beaten separately; 1 can water

From Carolina cookery from Quaker kitchens, 1924

Recipe by Mrs. S. H. Tomlinson.

Presented as published in 1924. 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

1104Calories

66 gProtein

14 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories1104 kcal

Protein66 g

Carbohydrates14 g

Fiber0.7 g

Sugars5.9 g

Total Fat87 g

Saturated Fat47 g

Monounsaturated Fat21 g

Polyunsaturated Fat4.7 g

Omega-30.3 g

Cholesterol599 mg

Sodium1665 mg

Potassium447 mg

Calcium1669 mg

Iron2.8 mg

Magnesium81 mg

Phosphorus1254 mg

Zinc9.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C7.6 mg

Vitamin A889 mcg

Vitamin E3 mg

Vitamin K7.5 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.8 mg

Folate95 mcg

Choline302 mg

Caffeine0 mg

Water269 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 18. The excerpt below is the record exactly as published.

RED DEVIL ON TOAST 1 can Campbell tomato Y% lb. chopped cheese soup 2 eggs, beaten separately 1 can water

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