Creamed Toast

Ingredients

• eight slices of bread
• a quart of milk
• three tablespoons of flour
• half a cup of cold milk
• half a teaspoon of salt
• one tablespoon and a half of butter

Method

1. 1

   Toast bread.

2. 2

   Heat milk in a double boiler, thicken with flour mixed in cold milk and add salt.

3. 3

   Butter toast, layer in a dish, and pour creamy milk over it.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 136. The excerpt below is the record exactly as published.

CREAMED TOAST Toast eight slices of bread as directed under "Toast." Heat a quart of milk in a double-boiler and thicken till it is a creamy thickness by stirring and cooking in three tablespoons of flour wetted with half a cup of cold milk. Add half a teaspoon of salt. Butter the toast and lay a slice in a deep dish. Over it ladle the hot creamy milk. Lay in another slice and spread that with the milk. So proceed, keeping your toast in a pile, and pouring over the remainder of the milk when you have used up the toast. Serve at once. Graham bread is better than white for this toast. FRENCH TOAST Beat together two eggs, add half a cup of milk and half a teaspoon of salt. Dip slices of bread in this mixture till both sides are covered. Brown in hot fat, or lay upon a greased griddle and toast till a golden brown. Serve hot and at once. MILK TOAST Put one pint of milk in a saucepan. Set it in another con- taining hot water. Salt the milk enough to taste slightly salt. Dissolve one even teaspoon of flour in a little cold water and stir it through the milk while cold. Stir the milk while heat- ing, to prevent the flour lumping. When it comes to boil, set back, still standing in the water to keep hot, cut ofif the crust, and brown six slices of stale bread from a baker's small loaf. Lay in a vegetable dish. Melt one tablespoon and a half of 248 T

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