Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Buttered Toast
From Lessons in cooking through preparation of meals, 1912
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- stale bread
Method
Cut stale bread into slices about 1/2 inch in thickness.
With a gas stove, place them under the oven burners or arrange on a toaster fitted for a burner on top the stove.
Turn the pieces often, so that they may be evenly browned.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 8. The excerpt below is the record exactly as published.
BUTTERED TOAST COFFEE Oatmeal Into the upper part of a double boiler put 2 cups of hot water with Yi teaspoon salt. Place directly over the flame or hot coals, and when the water is boiling, slowly stir into it % cup rolled oats. Let the mixture boil for a few moments, stirring" occasionally, then set over hot water in the lower part of the boiler and cook for at least i hour, preferably 2 hours. Soft Cooked Eggs Put I quart of boiling water into a hot saucepan, gently lower 4 eggs into the water, and let stand, covered, on the back of the range, where the heat will be neither increased nor diminished, for 8 or 10 minutes. The albumen of eggs begins to harden or "coagulate" at a temperature of 134° F. ; between 160° and 180° it becomes white throughout, tender and jelly-like ; it loses this con- sistency at about 200°, and at boiling temperature (212°) it becomes tough and less digestible. When the cold eggs are put into the boiling water the temperature is imme- diately lowered to about 180° F. Test this with a ther- mometer if you have one. Buttered Toast Cut stale bread
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