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 I
Ingredients
Directions
Make the sauce
Add cold water gradually to flour to make a smooth, thin paste.
Add the paste to milk, stirring constantly until thickened, cover, and cook for twenty minutes.
Add salt and butter in small pieces.
Assemble and serve
Dip slices of toast separately in sauce; when soft, remove to serving dish.
Pour remaining sauce over all.
Nutrition, whole recipe (rough)
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
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + breadtop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked 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
- Milk
- Forms the liquid base of the sauce and gives it a rich, creamy body.
- Bread flour
- Thickens the milk into a smooth sauce as its starch swells when heated.
- Butter
- Adds fat for richer flavor and a silkier mouthfeel to the sauce.
- Dry toast
- Soaks up the sauce, softening into a moist, tender base.
The step that matters
Stirring the paste into the milk. Flour lumps form if the paste is added without constant stirring, and the sauce can scorch on the bottom while it thickens. Keep stirring until smooth and thickened before covering.
“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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