pescatariannut-freeegg-freesoy-free
Scotch Toast
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
256Calories
6 gProtein
30 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein6.3 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol29 mg
Sodium361 mg
Potassium84 mg
Calcium134 mg
Iron2.1 mg
Magnesium18 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A86 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate0.6 mcg
Choline4.1 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 30. The excerpt below is the record exactly as published.
SCOTCH TOAST. | Take four slices of bread half an inch thick; toast and butter well; remove the crust and spread over them some anchovy paste; lay them one on the other, pour over them thick melted butter made with milk
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