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Deviled Toast
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 119. The excerpt below is the record exactly as published.
DEVILED TOAST. Use whole wheat or brown bread one day old or ov^er, cut in thin slices and toast slowly until a golden brown. Spread with butter to each tablespoonful of which has been added one-quarter of. a teaspoonful of dry mustard, one-quarter of a teaspoonful of paprika and eight drops of onion juice. Sprinkle with a little grated cheese
Cook this with the app: pantry check, scaling, and the assistant.