Berry Toast
From Every-day dishes and every-day work, 1897
Juice can be reserved for moistening if cream is not available.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 86. The excerpt below is the record exactly as published.
Berry Toast. — Canned strawberries, blueberries, and black- berries may be made into an excellent dressing for toast. Turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain kettle and heat to boiling. Thicken to the consistency of cream with flour rubbed smooth in a little water ; a tablespoonful of flour to the pint of juice
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