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Golden Cream Toast

A toast topped with a creamy sauce made from butter, flour, cream, and egg whites, finished with mashed yolks.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Golden Cream Toast

Ingredients

Directions

Prepare the toast

  1. Cut bread into even pieces.

  2. Toast the pieces.

  3. Butter the toasted pieces.

  4. Moisten the buttered pieces with hot water.

Make the egg and sauce

  1. Boil six eggs until hard.

  2. Separate the whites from the yolks.

  3. Chop the egg whites.

  4. Press the yolks through a colander or sieve.

  5. Make a white sauce by cooking butter and flour together.

  6. Add a cupful of cream or milk to the sauce.

  7. When the sauce thickens, add the chopped egg whites.

  8. Season the sauce with pepper and salt.

Assemble and serve

  1. Spread the sauce mixture on the slices of toast.

  2. Cover the top of each toast slice with the mashed yolks.

  3. Sprinkle the yolks evenly over the pieces.

  4. Serve the toast very hot.

Nutrition, whole recipe (rough)

237Calories
7 gProtein
22 gFat
2 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Eggs
Whites are folded into the sauce and yolks crumbled on top, adding body and rich flavor.
Cream
Adds moisture and richness to the sauce, giving it a smooth, creamy texture.
Butter
Adds fat and flavor to the toast and, cooked with flour, forms the base of the white sauce.
Flour (in the method)
Cooks with the butter to thicken the sauce into a smooth, stable base.

The step that matters

Cooking the white sauce. Flour and butter must be cooked together briefly before the liquid is added, and the cream stirred in steadily, so the sauce thickens smoothly 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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