Round Cream Toast
From Cooks in clover, 1889
Presented as published in 1889. 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 Cooks in clover (1889), page 57. The excerpt below is the record exactly as published.
Round Cream Toast. — Cut from slices of stale white, light bread with a biscuit cutter, as many pieces as desired; place on a plate or platter, and put in the oven until heated ; then toast them, with- out burning, dip quickly in boiling water, butter and salt slightly, place in a deep dish and cover with scalding— not boiling — milk, into which has bean stirred a teaspoon of blended corn starch
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