Southern Toast Delight

Name: Southern Toast Delight
Ingredients: Use whole or cracked wheat bread, as many slices as required; spread generously with fresh butter; serve with Maple Syrup; a slice of crisp bacon; a boiled or fried, or scrambled egg

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. 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

118Calories

4 gProtein

0 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories118 kcal

Protein4.1 g

Carbohydrates0 g

Fiber0 g

Sugars0.1 g

Total Fat11 g

Saturated Fat3.8 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol20 mg

Sodium225 mg

Potassium60 mg

Calcium1.8 mg

Iron0.1 mg

Magnesium3.9 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A3.3 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.2 mg

Folate0 mcg

Choline14 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 6. The excerpt below is the record exactly as published.

SOUTHERN TOAST DELIGHT Use whole or cracked wheat bread, as many slices as required, cut not too thick. Place in oven and toast to a golden brown. Take from oven and dip in boiling water and out quickly; spread generously with fresh butter. Place on heat resistant serving plates and return to oven until sizzling hot and butter well absorbed, then serve with Maple Syrup, a slice of crisp bacon, a boiled or fried, or scrambled egg

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