Milk Toast

Name: Milk Toast
Ingredients: two tablespoons butter; two and one-half tablespoons flour; two cups milk; one-half teaspoon salt; six slices of toasted bread; one tablespoon sauce

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

850Calories

35 gProtein

126 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories850 kcal

Protein35 g

Carbohydrates126 g

Fiber4.1 g

Sugars33 g

Total Fat44 g

Saturated Fat11 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat3.9 g

Omega-30.4 g

Cholesterol121 mg

Sodium2213 mg

Potassium974 mg

Calcium987 mg

Iron7.2 mg

Magnesium112 mg

Phosphorus722 mg

Zinc3.8 mg

Copper0.3 mg

Manganese1.3 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)1.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)10 mg

Folate31 mcg

Choline87 mg

Caffeine0 mg

Water500 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 3. The excerpt below is the record exactly as published.

Milk Toast Melt two tablespoons butter, add two and one-half tablespoons flour, and, when well mixed, pour on gradually two cups milk. Season with one-half teaspoon salt, and stir constantly until mixture thickens. Have at hand six slices of toasted bread. Dip slices separately in sauce, when soft remove to serving plate, and pour over each slice one tablespoon sauce

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