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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Milk Toast II

Milk toast is a breakfast food consisting of toasted bread dipped in milk. Milk toast was a popular food throughout the late 19th century and early 20th century, especially for young children and for the ailing, for whom the food was thought to be soothing and easy to digest. Although not as popular today, milk toast is still considered a comfort food. This recipe comes from the 1918 edition of The Boston Cooking-School Cook Book by Fannie Farmer, a famous home-cooking author and instructor of the early 20th century.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 pint (570 ml) scalded milk
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 4 tablespoons cold water
  • 2 ½ tablespoons bread flour
  • 6 slices dry toast

Method

  1. Gradually add cold water to flour to make a smooth, thin paste.
  2. Add paste to milk, stirring constantly until thickened.
  3. Cover, and cook 20 minutes; then, add salt and butter in small pieces.
  4. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.