Toad in-a-Hole

Name: Toad in-a-Hole
Ingredients: i lb. of flour; X of milk; I egg; I lb. of sausages; Salt

From The St. Mungo cookery book, 1904

This dish can also be made with fruit instead of sausages, adding sugar to the batter and reducing salt.

Presented as published in 1904. 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

3184Calories

134 gProtein

366 gCarbs

132 gFat

Full nutrition (34 nutrients)

Calories3184 kcal

Protein134 g

Carbohydrates366 g

Fiber0 g

Sugars16 g

Total Fat132 g

Saturated Fat40 g

Monounsaturated Fat48 g

Polyunsaturated Fat21 g

Omega-30.6 g

Cholesterol533 mg

Sodium3525 mg

Potassium2444 mg

Calcium450 mg

Iron31 mg

Magnesium224 mg

Phosphorus1438 mg

Zinc14 mg

Copper1 mg

Manganese3.5 mg

Vitamin D9.7 mcg

Vitamin C0 mg

Vitamin A280 mcg

Vitamin E5.1 mg

Vitamin K1.5 mcg

Vitamin B61.3 mg

Vitamin B125.9 mcg

Thiamin (B1)5.4 mg

Riboflavin (B2)3.2 mg

Niacin (B3)55 mg

Folate758 mcg

Choline429 mg

Caffeine0 mg

Water554 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 19. The excerpt below is the record exactly as published.

TOAD IN-A-HOLE. {^Batter Puddhig) i lb. of Hour. X of milk. I egg- Salt. I lb. of sausages

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