Milk Toast

Ingredients

• as much stale bread as is likely to be needed
• boiling milk to fill the dish
• a small piece of butter
• season it with salt

Method

1. 1

   Toast the stale bread lightly and butter it.

2. 2

   Pour boiling milk over the toast and serve.

3. 3

   Optionally, spread marmalade on the toast instead of butter.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 180. The excerpt below is the record exactly as published.

Milk Toast. Bubble and Squeak, Savoury Bice. Fried Plaice. Dutch Sauce. Boiled Breast cf Veal. Potatoes. Spinach. Hydropathic Bed Currant Pudding. Cream or Custard. Cheese. Marketing. For the Bay.— A. thick Plaice (April 21st); the fishmonger should he asked to fillet the fish. A Breast of Veal ; the butcher should he asked to bone, the A YEAR'S COOKERY . meat. One pound of Bacon, cut into rashers (half for to-day and half for to¬ morrow) ; Suet, for forcemeat ; Potatoes ; Spinach ; a pennyworth of Parsley* Ham bought June 6th is supposed to he in the house. For To-morrow.— A tin of Prawns. Breakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5th). Milk Toast. — Toast lightly and butter as much stale bread as is likely to be needed. Have ready boiling milk to fill the dish. Season it with salt ; stir a small piece of butter

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