Breakfast
Deviled toast
Marion Harland’s original method for Deviled toast, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Toast as just directed and spread with a mixture made by creaming together a great spoonful of butter with a quarter-teaspoonful, each, of lemon juice, dry mustard and paprika.
- Sift, if you like, dry grated cheese over each round of toast thus deviled and set for one minute upon the upper grating of a hot oven.
Historical transcription
Source method
- 1
Is best when made of stale whole wheat or of graham bread. Toast as just directed and spread with a mixture made by creaming together a great spoonful of butter with a quarter-teaspoonful, each, of lemon juice, dry mustard and paprika. Sift, if you like, dry grated cheese over each round of toast thus deviled and set for one minute upon the upper grating of a hot oven. Eat at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.