Milk Toast

Ingredients

• 1 pint scalded milk
• Y teaspoon salt
• 2 tablespoons butter
• 4 tablespoons cold water
• 2% tablespoons bread flour
• 6 slices dry toast

Method

1. 1

   Add cold water gradually to flour to make a smooth, thin paste.

2. 2

   Add part of milk, stirring constantly until thickened.

3. 3

   When smooth, add rest of milk, cover, and cook 20 minutes; then add salt and butter in small pieces.

4. 4

   Dip slices of toast separately in sauce; when soft, remove to serving dish.

5. 5

   Pour remaining sauce over all.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 27. The excerpt below is the record exactly as published.

MILK TOAST 1 pint scalded milk Y teaspoon salt 2 tablespoons butter 4 tablespoons cold water 2% tablespoons bread flour 6 slices dry toast

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