Toast, Buttered
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Keep toast warm in a bowl of boiling water.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 6. The excerpt below is the record exactly as published.
stale tin loaf in one-eighth of an inch thick slices, and placing these on a reversed sieve or pastry rack in the oven till they dry perfectly crisp and are of a pale golden brown. This toast can then be kept in airtight tins and used as wanted. Always put toast upright in the rack directly it is done, or it will toughen. Toast, Buttered. — Dry and toast the bread carefully by the first recipe given above, placing each . i^iece as done in a rack in a hot corner. Have ready some fresh butter
Cook this with the app: pantry check, scaling, and the assistant.