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Toad in the Hole
From Cassell's dictionary of cookery, 1892
Serves 4
Can substitute with mutton chops, sausages, or cold meat.
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
119Calories
8 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein7.7 g
Carbohydrates10 g
Fiber0 g
Sugars4 g
Total Fat5.3 g
Saturated Fat2.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium76 mg
Potassium185 mg
Calcium117 mg
Iron1.3 mg
Magnesium16 mg
Phosphorus156 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0.7 mg
Vitamin A72 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate26 mcg
Choline88 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2001. The excerpt below is the record exactly as published.
Toad in the Hole. — ilix a pinch of salt with four large table-spoonfuls of flour. Beat this to a smooth paste with two well-beaten eggs, and add two-thirds of a pint of milk. The milk should be added very gradually, and the pudding should be well beaten so that there are no lumps, and it should be of the consistency of very thick cream. Cut a pound and a half of beefsteak and one or two sheep's kidneys,
Cook this with the app: pantry check, scaling, and the assistant.