vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Buttered Toast
From Buckeye cookery, 1892
Serves 1
Toast properly made is very digestible.
Presented as published in 1892. 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 Buckeye cookery (1892), page 18. The excerpt below is the record exactly as published.
BurrERED TOAST. _erust-edges for the crumb-jar; first warm each side of the bread, then present the first side again to the fire until it takes on a rich, even, brown color; treat the other side in the same way ; butter and serve immediately. The coals should be bright and hot. Toast _ properly made is very digestible, because all the moisture is ex- tracted, and the bread has become pure farina of wheat; but when as moist as ever, and butter applied to it while warm does not pene- \ this one and a half pints boiling water
Cook this with the app: pantry check, scaling, and the assistant.