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Bread

Cream Toast

Cream Toast is toast topped with a hot milk, cream, and butter mixture seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter 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 ↓

Cream Toast

Ingredients

Directions

Prepare the toast

  1. Toast the desired number of slices of bread.

Make the cream sauce

  1. In a saucepan, combine milk, cream, and butter.

  2. Heat the mixture almost to a boiling point, then add salt to taste.

Serve

  1. Pour the hot mixture over the toast in a deep dish.

  2. Cover the dish until ready to serve.

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.

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. Bread + buttertop 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Bread
Forms the base that soaks up the warm cream mixture.
Milk
Provides a liquid base that gives the sauce a thin, soft body.
Cream
Adds fat that makes the sauce richer and smoother.
Butter
Adds fat and flavour to the warm cream mixture.

The step that matters

Heating the mixture almost to a boil. Heating the milk and cream gently just below boiling warms them through without scorching the milk sugars on the pan base. Boiling hard can cause the dairy to scorch or boil over, so stop before the mixture bubbles vigorously.

“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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