Milk Toast - German Style
From Lessons in cooking through preparation of meals, 1912
Serves 6
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 145. The excerpt below is the record exactly as published.
MILK TOAST — GERMAN STYLE COFFEE DOUGHNUTS Pettijohn One c pettijohn, 2 c boiling water, }^ t salt. Milk Toast— German Style To I pint scalded milk add i T butter, i T sugar, J^ t salt, I t cinnamon, and }i t nutmeg. Pour over 6 slices of rusk, preferably
Cook this with the app: pantry check, scaling, and the assistant.