Toad in the Hole
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
1285Calories
56 gProtein
119 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories1285 kcal
Protein56 g
Carbohydrates119 g
Fiber1.2 g
Sugars8.9 g
Total Fat65 g
Saturated Fat20 g
Monounsaturated Fat24 g
Polyunsaturated Fat11 g
Omega-30.3 g
Cholesterol199 mg
Sodium1915 mg
Potassium1091 mg
Calcium236 mg
Iron10 mg
Magnesium88 mg
Phosphorus600 mg
Zinc6.3 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A132 mcg
Vitamin E2.4 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)22 mg
Folate238 mcg
Choline183 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.
Toad in the Hole. Sift 4 ozs. of flour into a basin, add salt and pepper to taste ; beat up an egg and pour it into the centre of the flour, stir with a wooden spoon, adding gradually a gill of milk ; then beat the batter well. When quite smooth add another gill of milk. Skin half a pound of sausages
Cook this with the app: pantry check, scaling, and the assistant.