Dry Toast
From Cookery for every household, 1914
Serves 1
Toast must be made fresh and not laid flat to avoid becoming tough.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 609. The excerpt below is the record exactly as published.
Dry Toast, To Make The bread used for toast should not be less than a day old, and a tin loaf is best for the purpose. Cut slices about a third of an inch
Cook this with the app: pantry check, scaling, and the assistant.