Milk Toast

Ingredients

• slices of bread
• rich boiling milk
• A little salt may be added if necessary.

Method

1. 1

   Cut slices of bread very thin; toast quickly to a light brown; butter and pile them in a deep dish; cover with rich boiling milk; let stand a few minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 348. The excerpt below is the record exactly as published.

MILK TOAST. Dip slices of bread in milk, wetting both sides ; have some butter in a hot frying pan and fry the bread a delicate brown. A nice relish for tea. PEMICAN FOR TOAST. One half-pound of meat ; boil three hours ; add one tablespoonful of butter, six potatoes, two onions ; season well ; boil half an hour longer, then serve on toast in a deep dish like English hash. HAM TOAST. Mince lean ham very fine ; to half a pint add the yolks of two eggs, and cream or soup enough to soften ; put it on the fire and cook for ten minutes, stirring all the time ; serve on toasted bread, hot. 406 TOAST. BREAKFAST TOAST. Mix two tablespoonfuls of sugar, a little salt and a well-beaten egg in one-half pint of milk. In this mixture dip slices of bread and fry them on a buttered griddle until they are light brown on each side. MILK TOAST. Cut slices of bread very thin ; toast quickly to a light brown ; butter and pile them in a deep dish ; then cover them with rich boiling milk. Let it stand a few minutes, and serve. A little salt may be added if necessary.

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