Baking
Milk Toast I
Milk Toast I as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 pint scalded milk
- 2 tablespoons butter
- 2½ tablespoons bread flour
- ½ teaspoon salt
- Cold water
- 6 slices dry toast
Historical transcription
Source method
- 1
Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.
Nutrition pending
No invented nutrition numbers.
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