Cream Toast
From The Cook County cook book, 1912
Serves 4
Tasty for an invalid.
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
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 96. The excerpt below is the record exactly as published.
CREAM TOAST MADE OF BROWN BREAD.— Toast 5^ doz. or more slices of entire wheat or graham bread. Make a cream sauce of 1 pt. of cream and milk, mixed, a lump of butter and a pinch of salt. Put into a granite pan and let come to a boil. Stir a little flour, first stirred to a cream, with a little cold milk, when it boils drop in the toast, 1 piece at a time. Let simmer a couple of minutes, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. CREAM TOAST.— Use good graham or whole wheat toast. Have a pt. of thin, sweet cream scalding hot, salt a little
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Cook this with the app: pantry check, scaling, and the assistant.