Berry Toast
From The Cook County cook book, 1912
Serves 4
Suitable for an invalid.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 96. The excerpt below is the record exactly as published.
BERRY TOAST.— Canned strawberries, blueberries and blackberries may be used for the following: Turn a can of berries into a colander over an earthern dish, to separate the juice from berries. Put juice in porcelain kettle, heat to boiling, thicken to a "cream with flour rubbed smooth in a little water, a tablespoon of flour to a pt. of juice
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