Toad-in-the-Hole

Name: Toad-in-the-Hole
Ingredients: 8 oz. flour; 1 egg; 1 pint milk; 1 lb. beef or mutton; ½ teaspoonful salt, or to taste; Dripping

From Cookery book and general axioms for plain cookery, 1890

The meat retains its juices better if left whole.

Presented as published in 1890. 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

1309Calories

47 gProtein

198 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories1309 kcal

Protein47 g

Carbohydrates198 g

Fiber0 g

Sugars24 g

Total Fat36 g

Saturated Fat14 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol258 mg

Sodium1427 mg

Potassium1109 mg

Calcium671 mg

Iron14 mg

Magnesium125 mg

Phosphorus836 mg

Zinc4.3 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)16 mg

Folate386 mcg

Choline249 mg

Caffeine0 mg

Water490 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 16. The excerpt below is the record exactly as published.

TOAD-IN-THE-HOLE. Ingredients : — 8 oz. flour. 1 egg. 1 pint milk. 1 lb. beef or mutton. £ teaspoonful salt, or to taste. Dripping

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