Toad-in-the-Hole No. 1

Name: Toad-in-the-Hole No. 1
Ingredients: One pound of Butcher’s Pieces; One and a half pound of Flour; One and a half ounce of chopped Suet; One pint Skim Milk; One teaspoonful of Baking Powder; A little Salt

From Artizan recipes, 1896

Presented as published in 1896. 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

3021Calories

92 gProtein

551 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories3021 kcal

Protein92 g

Carbohydrates551 g

Fiber0 g

Sugars25 g

Total Fat50 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol44 mg

Sodium687 mg

Potassium1747 mg

Calcium1034 mg

Iron39 mg

Magnesium244 mg

Phosphorus1360 mg

Zinc7.2 mg

Copper1.1 mg

Manganese5.2 mg

Vitamin D5.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.6 mg

Vitamin K1.5 mcg

Vitamin B60.7 mg

Vitamin B122.9 mcg

Thiamin (B1)6.7 mg

Riboflavin (B2)3.7 mg

Niacin (B3)47 mg

Folate1099 mcg

Choline91 mg

Caffeine0 mg

Water511 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 49. The excerpt below is the record exactly as published.

One pound of Butcher’s Pieces. One and a half pound of Flour. One and a half ounce of chopped Suet. One pint Skim Milk. One teaspoonful of Baking Powder. A little Salt. 45 Wash the pieces of meat and cut them up, put them in a deep dish ; make a smooth batter of the flour, chopped suet, and milk, add the salt and baking powder, pour the batter over the meat, and bake for one hour. Toad-in-the-hole. No.

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