1800s Cooking Tips and Recipes
Milk Toast - Cut your bread rather thick, about three-quarters of an inch, allowing a slice for each person; toast it quickly before a bright fire to a rich brown; dip lightly into boiling water; butter each slice and pile in the bowl it is to be served in; for five persons take a quart of milk, boil with a teaspoonful of salt, and when at the full boil add a heaping tablespoonful of butter, creamed with a light one of flour; stir the milk until it is as thick as cream; pour over the toast and serve immediately.
The Willimantic Chronicle, Willimantic, Conn., September 29, 1880
Milk Toast - Cut your bread rather thick, about three-quarters of an inch, allowing a slice for each person; toast it quickly before a bright fire to a rich brown; dip lightly into boiling water; butter each slice and pile in the bowl it is to be served in; for five persons take a quart of milk, boil with a teaspoonful of salt, and when at the full boil add a heaping tablespoonful of butter, creamed with a light one of flour; stir the milk until it is as thick as cream; pour over the toast and serve immediately.
The Willimantic Chronicle, Willimantic, Conn., September 29, 1880
Go Back