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.
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
Ingredients for 3 servings (790 g) · the original recipe
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.
Stovetop - 4
Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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