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Milk Toast II

Milk Toast is a dish made by thickening milk with flour and water, then adding salt, butter, and toasted bread.

From the Wikibooks Cookbook · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Milk Toast II

Time20 minutes

Ingredients

Directions

Make the sauce

  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 for 20 minutes.

  4. Add salt and butter in small pieces.

Serve

  1. Dip slices of toast separately in sauce.

  2. When toast is soft, remove to serving dish.

  3. Pour remaining sauce over all.

Nutrition, whole recipe (rough)

706Calories
21 gProtein
21 gFat
107 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread flour
Thickens the milk into a smooth sauce when mixed into a paste first.
Milk
Forms the liquid base of the sauce and carries its flavor.
Butter
Adds richness and a silky finish to the sauce.
Dry toast
Absorbs the sauce, becoming soft and holding its flavor.

The step that matters

Adding the paste to the milk. Flour clumps if it meets hot liquid without being dispersed first. Mixing it into cold water to make a smooth paste, then stirring it constantly into the milk, lets the starch swell evenly and thicken the sauce without lumps.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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