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Toad in a Hole
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Sausage-meat can be used instead of beef-steak.
Presented as published in 1898. 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
633Calories
27 gProtein
99 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein27 g
Carbohydrates99 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium166 mg
Potassium589 mg
Calcium349 mg
Iron7.2 mg
Magnesium65 mg
Phosphorus468 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.9 mg
Folate205 mcg
Choline190 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 150. The excerpt below is the record exactly as published.
Toad in a Hole. — This is a combination of meat and batter, the Toad being represented by the meat. Take a pound of beef- steak which has been previously jugged, so that it may be quite 220 TWENTY HOMELY DISHES tender. Put eight ounces of flour into a basin, make a hole in the middle of it, break two eggs into it, and add by degrees one pint of milk. Beat this batter well, and season it with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.