Meringued Toast

Ingredients

• 1 teaspoon butter
• ^ cup boiling milk
• the well-beaten white of 1 egg

Method

1. 1

   Dissolve butter in boiling milk, stir in beaten egg white just before removing from heat.

2. 2

   Pour over toasted bread dipped in salted water, and brown in the oven for 5 minutes.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 224. The excerpt below is the record exactly as published.

1 teaspoon butter, and ^ tea- spoon salt; prepare the toast, moisten it, dip each slice in the hot, thickened milk, put all in a dish, and pour the balance of the thick- ened milk over it. Serve hot. CREAM TOAST. — Put 2 cups milk into a sauce^pan and bring it to a boil; while it is heating, put 1 tablespoon each of butter and flour in another sauce-pan, stir them together gently while the but- ter is melting, and then let them bubble 2 or 3 minutes together; then add the hot milk, a little at a time, stirring it in well till it is smooth and free from lumps; let it simmer while preparing the toast. Toast the bread, soak it thoroughly in salted boiling milk (as the cream will be too thick to soften [it), put it in a dish, and pour the prepared cream over and between the slices. MERINQUED TOAST — Prepare a meringue by dissolving 1 tea- spoon butter in -^ cup boiling milk, and just before taking it from the fire, stir in the well-beaten white of 1 egg

Cook this with the app: pantry check, scaling, and the assistant.