vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Toasted Bread for a Garnish
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
41Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories41 kcal
Protein1.4 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Sodium72 mg
Potassium18 mg
Calcium32 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Water5.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 231. The excerpt below is the record exactly as published.
Toasted Bread for a Garnish. Stale bread may be cut in thin slices,
Cook this with the app: pantry check, scaling, and the assistant.