Sir Henry Thompson's Dry Toast
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Bread should be two days old for best results.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 368. The excerpt below is the record exactly as published.
stale bread in slices three-eighths of an inch thick, and toast them patiently at some little distance from a clear fire till slightly coloured on both sides. Then pass a sharp knife horizontally through the softish centre part, making two pieces of each slice. Now toast the inner sides as before. This toast is crisp, not scorched outside and SIR HENRY THOMPSON’S DRY TOAST
Cook this with the app: pantry check, scaling, and the assistant.