Goop Toast
From Buckeye cookery, 1892
Serves 1
Very good without butter, but can add a little if desired.
Presented as published in 1892. 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 Buckeye cookery (1892), page 324. The excerpt below is the record exactly as published.
Goop Toast.—Toast slices of bread, scrape off any blackened, charred ortion ; lay on a soup-plate, pour on cold milk enough to wet through, and eave half an inch or so in depth of milk in the plate. Good milk, with a a Abt Sp ete eee Po ahs he { i aie tots Brad “tN te ae TF M4 9 *- 482 FOOD FOR THE SIOK. (2) 1) ( oe ae little extra cream in it, is all the better, and a very trifle of salt
Cook this with the app: pantry check, scaling, and the assistant.