vegetarianvegandairy-freenut-free
Buttered Toast
From Lessons in cooking through preparation of meals, 1912
Serves 1
To keep toast hot, set a plate on a hot burner after turning off the gas and cover with an inverted pan.
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
- Cut stale bread into slices about ^ inch in thickness.
Method
Cut stale bread into slices about ^ inch thick.
Place them under the oven burners or arrange on a toaster fitted for a burner on top of the stove.
Turn the pieces often until both sides are golden brown.
Butter, lay buttered sides together, and serve very hot.
Nutrition per serving
81Calories
3 gProtein
15 gCarbs
1 gFat
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 9. The excerpt below is the record exactly as published.
Buttered Toast Cut stale bread into slices about ^ inch in thickness.
Cook this with the app: pantry check, scaling, and the assistant.