Toast
From Cooking and castle-building, 1880
Good toast requires good bread; stale bread toasts quickly held at a distance from the fire.
Presented as published in 1880. 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
81Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories81 kcal
Protein2.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Sodium143 mg
Potassium35 mg
Calcium63 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water11 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 38. The excerpt below is the record exactly as published.
toast possible take bread that is a little sour, a trifle raw, or not quite light, and is not fit to eat untoasted. Lay it on a grid- iron over a hot fire, where it will burn before it even dries. When burned sufficiently to taste bitter, spread, it with strong butter
Cook this with the app: pantry check, scaling, and the assistant.