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Cream Toast

Name: Cream Toast
Yield: 2 servings
Ingredients: Put a piece of butter the size of an egg; into one pint of boiling milk; one tablespoonful flour; one cup of cream; add salt to taste; a well-beaten egg

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 12. The excerpt below is the record exactly as published.

Cream Toast Put a piece of butter the size of an egg into one pint of boil- ing milk; stir one tablespoonful flour into one cup of cream and add some of the boiled milk to this; beat gradually, then put it into the boiling milk and cook a few minutes; add salt to taste. After taking from fire, pour over a well-beaten egg

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