American toad American toad The American toad ("Anaxyrus americanus") is a common species of toad found throughout the eastern United States and Canada. It is divided into three subspecies—the eastern American toad ("A. a. americanus"), the dwarf American toad ("A. a. charlesmithi"), and the rare Hudson Bay toad ("A. a. copei"). Recent taxonomic treatments place this species in the genus "Anaxyrus" instead of "Bufo". The eggs of the American toad are laid in two strings and can hatch in 2–14 days. When hatched the tadpoles are recognizable by their skinny tails in relation to the size of their black bodies. They may
Toad in the hole Charles Elme Francatelli's 1852 recipe mentions '6"d". or 1"s". worth of any kind of cheap meat. This recipe was described as 'English cooked-again stewed meat' ("lesso rifatto all'inglese") or 'toad in the Hole', in the first book of modern Italian cuisine, which stressed that meat was to be left-over from stews and re-cooked in batter. The dish was originally not called toad in the hole. In the 1787 book "A Provincial Glossary", for example, it was referred to as "meat boiled in a crust". The first mention of the word "hole" appeared in the 1900 publication "Notes & Queries", which