dairy-freenut-freesoy-freefish-freeshellfish-free
Toad-in-the-Hole
From Buckeye cookery, 1892
Serves 4
Serve hot.
Presented as published in 1892. 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
247Calories
8 gProtein
49 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein8.4 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium103 mg
Calcium19 mg
Iron3.7 mg
Magnesium18 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate106 mcg
Choline37 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 111. The excerpt below is the record exactly as published.
TOAD-IN-THE-HOLE. Mix one pint flour and one egg with milk enough to make a bat ter (like that for batter-cakes), and a little salt; grease dish well with butter, ptt in lamb chops, add a little water with pepper
Cook this with the app: pantry check, scaling, and the assistant.