Breakfast
Toast, pure and simple
Toast, pure and simple, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crust from thin slices of bread, cut each slice in two and toast to a golde.
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.
- Pare the crust from thin slices of bread, cut each slice in two and toast to a golden brown over a clear fire;
- butter lightly;
Historical transcription
Source method
- 1
Pare the crust from thin slices of bread, cut each slice in two and toast to a golden brown over a clear fire; butter lightly; pile together and throw a napkin over them. The sooner they are eaten the better. This toast is the accompaniment to scores of breakfast and luncheon dishes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.