Dessert
Cream toast
Cream toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including toast, and proceed as in last recipe, but dipping each slice in hot salted milk inst.
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.
- Toast, and proceed as in last recipe, but dipping each slice in hot salted milk instead of water, and when in the dish covering with a mixture one-third milk, two-thirds cream, made very hot.
- Add a pinch of soda to the cream to prevent curdling.
- Cream toast, baked, is delicious and nutritious.
Historical transcription
Source method
- 1
Toast, and proceed as in last recipe, but dipping each slice in hot salted milk instead of water, and when in the dish covering with a mixture one-third milk, two-thirds cream, made very hot. Add a pinch of soda to the cream to prevent curdling.
- 2
Cream toast, baked, is delicious and nutritious. Either of these dishes can be made of graham bread.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.