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Strawberry Toast
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
167Calories
3 gProtein
16 gCarbs
10 gFat
Full nutrition (27 nutrients)
Calories167 kcal
Protein3.3 g
Carbohydrates16 g
Fiber0.7 g
Sugars1.6 g
Total Fat10 g
Saturated Fat5.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol26 mg
Sodium148 mg
Potassium59 mg
Calcium79 mg
Iron1 mg
Magnesium9.6 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water25 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 224. The excerpt below is the record exactly as published.
STRAWBERRY TOAST — Toast thick slices of bread, butter them, and pile them with alternate layers of strawberries, crushed and sweetened as for shortcake, with strawberries on top; serve with cream
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