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Toad in the Hole
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
This dish can be made with mutton and lamb in place of steak.
Presented as published in 1880. 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
565Calories
43 gProtein
40 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein43 g
Carbohydrates40 g
Fiber0 g
Sugars7.9 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol192 mg
Sodium560 mg
Potassium818 mg
Calcium248 mg
Iron5.3 mg
Magnesium66 mg
Phosphorus543 mg
Zinc7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B61.1 mg
Vitamin B123.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate91 mcg
Choline209 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 62. The excerpt below is the record exactly as published.
Toad in the Hole. This is an English dish, and a good one, despite the un- pleasant name. One pound of round steak, one pint of milk, one cupful of flour, one egg, and salt and pepper. Cut the steak into dice. Beat the egg very light ; add milk to it, and then half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.