Milk Toast
From The Henderson cook book, 1914
Serves 4
Allow about a quart of milk for 10 or a dozen slices of bread.
Presented as published in 1914. 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
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 90. The excerpt below is the record exactly as published.
MILK TOAST. Stale bread, buttermilk, salt. There is more than one way to make milk toast. That's why it is sometimes very good and sometimes different. Start by cutting the bread in slices about 1-3 of an inch thick. Spread them in a hot oven to brown until they are crisp all the way through. Butter the bottom of a frying-pan, put in the milk and heat gradually up to the boiling point. Have the toasted bread well buttered and spread it on a platter. Sprinkle lightly with salt and pour the hot milk over it, serving at once. Allow about a quart of milk
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