Cream Toasts

Ingredients

• some slices of bread
• 1/2 oz. of butter
• 1 qt. of milk
• 1/2 oz. of cornflour
• the whites of three eggs
• 1 breakfast-cupful of Cream
• 1 teacupful of milk

Method

1. 1

   Cut bread into slices, toast until pale brown, then dip in boiling water with butter.

2. 2

   Prepare a sauce with milk thickened with cornflour and stir in beaten egg whites.

3. 3

   Pour over the toast and bake for a few minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 556. The excerpt below is the record exactly as published.

lqt. of milk in a saucepan over the fire until boiling, then move it to the side, and stir in the beaten eggs. Strain the mixture through a fine hair sieve, fill small cups with it ; stand them in the bain-marie, and keep simmering gently at the side of the fire for ten minutes. At the end of that time put the pan and cups into a moderate oven, and bake for a quarter-of-an-hour. When the Cream is firm, take the cups out of the pan, leave until cooled, and stand them on ice until ready to serve. Cream Toasts. — (1) Cut some slices of bread ^in. thick, and trim off the crust. Have ready on the range a bowl half full of boiling water, with loz. of butter in it ; toast the slices of bread a pale brown, and as each slice is done, dip it in the boiling water and butter for a second, sprinkle with a little salt, and lay it in a deep, hot dish (the one in which it is to be served). Put lqt. of milk into a saucepan over the fire, thicken with loz. of cornflour (or less, if Cream Fig. 569. Cream Toasts. is mixed with the milk), stir in 2oz. of butter, let it simmer till all the toast is ready, and stir into it the whites of three eggs (which should have been beaten to a stiff froth before the bread was cut). Let this just come to a boil, and pour it over the toast, lifting the slices one by one to let the mixture run in between them (see Pig. 569). Cover the For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 471 Cream — continued. dish closely, and put it in the oven for two or three minutes before serving. (2) Cut up half-a-dozen stale Trench rolls into slices, and into slips lin. by 2jin. long, put them on a dish, pour over 1 breakfast-cupful of Cream and 1 teacupful of milk

Cook this with the app: pantry check, scaling, and the assistant.