vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Toast
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 69. The excerpt below is the record exactly as published.
Cream Toast. Take one quart of milk, add a lump of butter the size of an egg, a level teaspoonful of salt; put in a double heater, and let it come to a boil. When boiling hot stir in a tablespoonful of flour
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