Milk Toast
From A Little Cook-Book for a Little Girl, 1905
For a richer flavor, use cream instead of milk.
Presented as published in 1905. 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
778Calories
33 gProtein
111 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein33 g
Carbohydrates111 g
Fiber4.1 g
Sugars33 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.9 g
Omega-30.4 g
Cholesterol90 mg
Sodium2212 mg
Potassium944 mg
Calcium982 mg
Iron6.1 mg
Magnesium107 mg
Phosphorus698 mg
Zinc3.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.1 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water496 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 11. The excerpt below is the record exactly as published.
Milk Toast Put one pint of milk on in a double boiler and let it heat. Melt one tablespoonful of but- ter, and when it bubbles stir in one small table- spoonful of corn-starch, and when these are rubbed smooth, put in one-third of the milk. Cook and stir till even, without lumps, and then put in the rest of the milk and stir well ; add half a teaspoon ful of salt, and put on the back of the stove. Make six slices of toast
Cook this with the app: pantry check, scaling, and the assistant.