Baked Toast
From The Rural cook book, 1907
Serves 2
Should absorb all liquid without getting dry.
Presented as published in 1907. 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
As published
This recipe was extracted from The Rural cook book (1907), page 143. The excerpt below is the record exactly as published.
Baked Toast. — Prepare toast in the ordinary way, and, as each slice is ready, dip quickly into a pan of boiling water slightly salted, then pack into a baking dish, sprinkle well with salt, and cover deep with boiling milk
Cook this with the app: pantry check, scaling, and the assistant.