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Milk Toast
From Cassell's dictionary of cookery, 1892
Serves 2
Increase butter for a richer taste.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 926. The excerpt below is the record exactly as published.
Milk Toast. — Slice some bread, toast it of a nice light brown on both sides. Boil a pint of milk; mix together two tea-spoonfuls of floui- in a little cold water; stir this into the boihng milk. Let it boU about one minute; then add a little salt, and stir into it two ounces of butter
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