Ryzon Toad-in-the-Hole
From Ryzon baking book, 1916
The remains of rare beef may be substituted for the steak, and chopped onion to taste, added.
Presented as published in 1916. 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
1633Calories
158 gProtein
30 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories1633 kcal
Protein158 g
Carbohydrates30 g
Fiber0.6 g
Sugars23 g
Total Fat94 g
Saturated Fat40 g
Monounsaturated Fat37 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol555 mg
Sodium2900 mg
Potassium2998 mg
Calcium749 mg
Iron13 mg
Magnesium214 mg
Phosphorus1858 mg
Zinc28 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E2.6 mg
Vitamin K13 mcg
Vitamin B64.5 mg
Vitamin B1213 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)43 mg
Folate88 mcg
Choline675 mg
Caffeine0 mg
Water886 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 58. The excerpt below is the record exactly as published.
RYZON TOAD-IN-THE-HOLE by MRS. MAUDE JERVIS, BROOKLYN, N. Y. I }i pounds lean steak, lamb's kidney, level teaspoonful salt, level teaspoonful pepper, level teaspoonful Ryzon. level tablespoonfuls (i ounce) flour. cupfuls (i pint) milk
Cook this with the app: pantry check, scaling, and the assistant.