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Milk Toast

Name: Milk Toast
Yield: 1 servings
Ingredients: one gill of milk; one teaspoonful of flour; half a gill of cold milk; half a saltspoonful of salt; a teaspoonful of butter; two slices of bread

From Miss Parloa's kitchen companion, 1887

Serves 1

Presented as published in 1887. 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

245Calories

10 gProtein

37 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein9.9 g

Carbohydrates37 g

Fiber1.4 g

Sugars9.1 g

Total Fat9.7 g

Saturated Fat2.8 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol25 mg

Sodium5183 mg

Potassium258 mg

Calcium281 mg

Iron2.2 mg

Magnesium32 mg

Phosphorus195 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate4.2 mcg

Choline22 mg

Caffeine0 mg

Water130 g

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 460. The excerpt below is the record exactly as published.

Milk Toast. Toast two slices of bread a delicate brown. Put one gill of milk on the fire in a small saucepan. Mix one teaspoonful of flour with half a gill of cold milk. Stir this into the boiling milk, and simmer for ten minutes. Add half a saltspoonful of salt and a teaspoonful of butter

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