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Toast for Soup
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry the dice is about a minute.
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
117Calories
2 gProtein
11 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein1.6 g
Carbohydrates11 g
Fiber0.5 g
Sugars1.2 g
Total Fat7.2 g
Saturated Fat1.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium287 mg
Potassium40 mg
Calcium18 mg
Iron0.6 mg
Magnesium6.6 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E0.8 mg
Vitamin K7.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline3.2 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2003. The excerpt below is the record exactly as published.
Toast for Soup. — Cut a slice of thin bread
Cook this with the app: pantry check, scaling, and the assistant.