Spider-Cake Toast
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Serve immediately.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 272. The excerpt below is the record exactly as published.
SPIDER-CAKE TOAST. Toast cold spider-cake delicately brown ; while the cake is being toasted, make a sauce as follows : For each cake allow a full pint of sauce ; for each pint of sauce mix to- gether over the fire a tablespoonful each of butter and flour until they bubble ; then mix smoothly into them a pint of milk and half a pint of cream ; let this sauce boil for a moment, season it palatably with salt, and then pour it over the toasted spider-cake, and serve it at once. BUTTER TOAST. Allow a tablespoonful of butter
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