Toad-in-the-Hole
From The girl's own cookery book, 1882
Use trimmings from large joints or short bones of mutton if meat pieces are not available.
Presented as published in 1882. 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
986Calories
41 gProtein
154 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories986 kcal
Protein41 g
Carbohydrates154 g
Fiber0 g
Sugars24 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium260 mg
Potassium1031 mg
Calcium660 mg
Iron10 mg
Magnesium109 mg
Phosphorus775 mg
Zinc3.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)12 mg
Folate296 mcg
Choline234 mg
Caffeine0 mg
Water484 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 87. The excerpt below is the record exactly as published.
Toad-in-the-Hole. — I have in a former paper given a recipe for toad-in-the-hole, but this one is less expensive than that. Buy a pound of meat pieces, such as are sold by the butcher for from 5d. to yd. per lb., according to the locality. These pieces consist of the trimmings from large joints, and are often of excellent quality. If they are not to be had, the short bones of a neck of mutton or a pound of beef skirting may be used instead. Many people use sausages for the purpose, but cheap sausages are not to be recommended. Put six ounces of flour into a bowl with a little salt ; break an egg into this and beat thoroughly, adding a spoonful or two of water to make a smooth paste. Stir in a little less than a pint of milk
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Cook this with the app: pantry check, scaling, and the assistant.