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Milk Toast
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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
Nutrition per serving
156Calories
8 gProtein
13 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories156 kcal
Protein8.3 g
Carbohydrates13 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium369 mg
Calcium300 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Choline43 mg
Water215 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 252. The excerpt below is the record exactly as published.
MILK TOAST. Cut the bread in thin slices, pare off the crust, and toast carefully until of a golden-brown hue. Butter it lightly while hot. Have ready a tea-cupful of milk that has been slightly thickened with a tea-spoonful of flour and salted to taste
Cook this with the app: pantry check, scaling, and the assistant.