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Toad in the Hole
From A calendar of dinners, with 615 recipes, 1913
Serves 5
Serve in small squares.
Presented as published in 1913. 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
613Calories
27 gProtein
47 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein27 g
Carbohydrates47 g
Fiber0 g
Sugars8 g
Total Fat36 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol155 mg
Sodium989 mg
Potassium594 mg
Calcium208 mg
Iron4.1 mg
Magnesium47 mg
Phosphorus362 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A103 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate91 mcg
Choline132 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 91. The excerpt below is the record exactly as published.
Toad in the Hole Pressed Beef with Aspic Beet and Endive Salad Compote of Fruit, Maids of Honor Coffee *Toad in the Hole—2 cups flour, % teaspoon salt, 1 pound link gausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk
Cook this with the app: pantry check, scaling, and the assistant.