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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
487Calories
29 gProtein
48 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein29 g
Carbohydrates48 g
Fiber2.8 g
Sugars16 g
Total Fat20 g
Saturated Fat8.3 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol401 mg
Sodium595 mg
Potassium641 mg
Calcium455 mg
Iron4.4 mg
Magnesium77 mg
Phosphorus560 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A238 mcg
Vitamin E1.3 mg
Vitamin K3.7 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)4.3 mg
Folate103 mcg
Choline351 mg
Caffeine0 mg
Water306 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; dip slices of bread
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