Breakfast
Baked milk toast
Baked milk toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including trim off the crust from slices nearly half an inch thick.
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.
- Trim off the crust from slices nearly half an inch thick;
- Have on the range a pan of boiling water, salted.
- As you remove each slice from the toaster dip quickly into the boiling water and lay in a well-buttered pudding dish;
- buttering the toast while smoking hot and salting each slice.
- When all the soaked toast is packed into place, cover with scalding milk in which has been melted a tablespoonful of butter.
- This is so far superior to the usual insipid preparation of milk toast that no one who has eaten the first can enjoy the poor parody.
Historical transcription
Source method
- 1
Trim off the crust from slices nearly half an inch thick; toast to a uniform light brown. Have on the range a pan of boiling water, salted. As you remove each slice from the toaster dip quickly into the boiling water and lay in a well-buttered pudding dish; buttering the toast while smoking hot and salting each slice. When all the soaked toast is packed into place, cover with scalding milk in which has been melted a tablespoonful of butter. Cover closely and bake fifteen minutes.
- 2
This is so far superior to the usual insipid preparation of milk toast that no one who has eaten the first can enjoy the poor parody.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.