Breakfast
Buttered toast
Buttered toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the crusts from thin slices of stale bread and toast them over a clear fire to a.
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.
- Cut the crusts from thin slices of stale bread and toast them over a clear fire to a delicate brown;
- spread lightly with butter and pile upon a hot plate;
Historical transcription
Source method
- 1
Cut the crusts from thin slices of stale bread and toast them over a clear fire to a delicate brown; spread lightly with butter and pile upon a hot plate; keep in the open oven until sent to the table.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.