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Maraschino Toast
From The encyclopaedia of practical cookery, 1892
Serves 1
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 462. The excerpt below is the record exactly as published.
Maraschino Toast. — Cut some very thin slices of bread from a household loaf, and trim to about 2in. rounds. Put them in a frying-pan with a little butter, and fry to a light golden colour. Put a little apricot jam (cherry or plum if desired) into a saucepan with a little water
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