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Toast a la Duchesse
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
380Calories
20 gProtein
41 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein20 g
Carbohydrates41 g
Fiber1.4 g
Sugars15 g
Total Fat15 g
Saturated Fat6.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol215 mg
Sodium450 mg
Potassium505 mg
Calcium454 mg
Iron2.9 mg
Magnesium51 mg
Phosphorus413 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 99. The excerpt below is the record exactly as published.
TOAST A LA DUCHESSE.— Beat 1 tgg, a cup of milk and a little salt and sugar together. Soak stale bread
Cook this with the app: pantry check, scaling, and the assistant.