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Milk Toast
From The home cook book, 1905
Serves 1
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
788Calories
33 gProtein
113 gCarbs
39 gFat
Full nutrition (31 nutrients)
Calories788 kcal
Protein33 g
Carbohydrates113 g
Fiber4.1 g
Sugars33 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.9 g
Omega-30.4 g
Cholesterol106 mg
Sodium1046 mg
Potassium949 mg
Calcium983 mg
Iron6.2 mg
Magnesium107 mg
Phosphorus702 mg
Zinc3.7 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.3 mg
Folate4.2 mcg
Choline87 mg
Water497 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 136. The excerpt below is the record exactly as published.
MILK TOAST Put one pint of milk in a saucepan. Set it in another con- taining hot water. Salt the milk enough to taste slightly salt. Dissolve one even teaspoon of flour in a little cold water and stir it through the milk while cold. Stir the milk while heat- ing, to prevent the flour lumping. When it comes to boil, set back, still standing in the water to keep hot, cut ofif the crust, and brown six slices of stale bread from a baker's small loaf. Lay in a vegetable dish. Melt one tablespoon and a half of 248 T
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