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Tpiickeked Milk

Milk thickened with flour and salt, boiled, and served with slices of dry toast.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 2 ingredients
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Tpiickeked Milk

Ingredients

Directions

Make the sauce

  1. Mix a tablespoon of flour and a pinch of salt smooth with a little cold milk.

  2. Pour over it a quart of boiling milk.

  3. When thoroughly mixed, put all back into the saucepan.

  4. Boil up once, being careful not to burn and stirring all the time to prevent lumping.

Serve

  1. Serve with slices of dry toast.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Flour (in the method)
Thickens the milk as its starch swells when heated, giving a smooth, thick texture.
Milk (in the method)
Forms the liquid base that the flour thickens into a pourable sauce.

The step that matters

Adding the boiling milk to the flour paste. Flour lumps easily if it is not first smoothed with cold liquid. Stirring constantly while the mixture boils keeps the starch dispersed and prevents scorching on the bottom of the pan.

“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.