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Toast with Indian Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Presented as published in 1882. 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
324Calories
16 gProtein
30 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein16 g
Carbohydrates30 g
Fiber0 g
Sugars30 g
Total Fat18 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol66 mg
Sodium769 mg
Potassium735 mg
Calcium601 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate3.1 mcg
Choline87 mg
Caffeine0 mg
Water430 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 75. The excerpt below is the record exactly as published.
TOAST WITH INDIAN BREAD. Place 2 quarts of milk over the fire. When it boils add a spoonful of flour to thicken, a tea- spoonful of salt, a table-spoonful of butter, and 2 table-spoonfuls of sugar. Have ready in a dish 6 or 8 slices of Indian bread toasted, and pour the mixture over them and serve hot. :30 DOMESTIC GUIDE. SWEET POTATO BALLS FOR FRYING. First boil the sweet potatoes, and then carefully mash the farinaceous or soft part. Boil in the meantime i pint of milk, putting in a little lemon peel, a table-spoonful of sugar, and one-half tea- spoonful of sal
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