Chili Toast
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 193. The excerpt below is the record exactly as published.
Chili Toast.— One unit butter, 2 units yolk of egg, 3 units of cieam, four ^reen chillies chopped, two unit tomato conserve. Mix gently over a slow fiie till neaily set. Spread on buttered toast and serve hot. 14 Craiffie Toast.— Three large tomatoes, skin and slice into a faring Jm^ltb l Slit of butter.'* Fry well, add .1 oream,^i unit IVorcester sauce, J unit wnon jume, salt, black pepp, Ind at the very last 2 unite yolk of egg. Spread very bet on buttered toast. 15 Creams.— Quite a variety of creams can be made for cold savouries by taking any quantity of whipped cream X^Silhi^up with puree of anchovy, game, sardines, prawns, &c., and piling i on croustades decorated with tomatoes, cucumber, occ. 16. Devilled Biscuits.— Soak captain’s biscuits in warm melted butter and grill. Then spread with a mixture of ^ unit anchovy saiice,'l of chutney, i of lemon juice, i of French mustard, a little salt. Grill again, and serve very hot. 17 Fried Custards.— One unit cheese mixed with 4 units of eggs and 3 units of cream
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Cook this with the app: pantry check, scaling, and the assistant.