vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dipped Toast
From The art of cookery, 1899
Serves 1
Hot milk can be used instead of water.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 130. The excerpt below is the record exactly as published.
dipped toast. Black or white pepper should be used in creamed codfish, and cayenne or mixed pepper in codfish balls or cakes. Creamed Toast. — Put in a shallow pan or basin on the back of the stove a cup of milk, a tablespoonful of butter, and a fourth of a teaspoonful of salt. Mix well together and dip the toasted bread, by laying a slice at a time in the hot mixture. With a fork and a limber- bladed knife turn it over, press under the milk, and lift 286 The A7't of Cookery. at once into a warm tureen. After all the toast wanted has been dipped and lifted to the tureen in this manner, pour over it a cup of White Sauce No. 4. Dipped Toast. — Put a cup of boiling water
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