vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spanish Toast
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
299Calories
21 gProtein
14 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein21 g
Carbohydrates14 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium507 mg
Calcium356 mg
Iron1.9 mg
Magnesium42 mg
Phosphorus447 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate51 mcg
Choline337 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 69. The excerpt below is the record exactly as published.
Spanish Toast. Beat two eggs, add one cup of milk, a teaspoonful of flour, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.