vegetarianvegandairy-freenut-free
To Toast Bread
From The art of cookery, 1899
Serves 1
Serve in a toast rack, or on a warm plate.
Presented as published in 1899. 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
- When a slice of bread is placed
Method
Cut the bread in even slices about half an inch in thickness.
Slightly dry them in the oven, or before the fire.
Put each slice on a toasting fork, or in a wire broiler, and hold it before or over a clear bright fire of coals.
When the surface of one side becomes a rich golden color, turn and toast the other side in a similar manner.
Nutrition per serving
81Calories
3 gProtein
15 gCarbs
1 gFat
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 14. The excerpt below is the record exactly as published.
To Toast Bread. — When a slice of bread is placed
Cook this with the app: pantry check, scaling, and the assistant.