Toast
From The handy dictionary of cookery, 1890
Toast should be made just before serving to avoid becoming soggy.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 102. The excerpt below is the record exactly as published.
Toast. When about to make toast, procure a loaf that has been baked at least two days, for new bread cannot be easily cut, nor does it make good toast. Remove the crust, and then with a sharp knife cut as many slices as you re- quire, about a quarter of an inch thick ; use a large knife, so as to cut the bread evenly. Study to have a clear fire, and place the bread a little distance from the fire, or for a short time in a moderately hot oven, so as to warm it gradually through. When the bread is warmed, put a slice on a toasting-fork, and holding it close before the fire, move it constantly to and fro, until the whole surface is of a DOMESTIC COOKERY. i8s yellowish brown colour, then turn it and toast the other side. When this is done, lay it upon a hot dish, and spread about one ounce of butter
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