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Dessert

To Make Milk Toast

Milk toast is bread dipped in a butter, flour, water, and milk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

To Make Milk Toast

Ingredients

Directions

Make the sauce

  1. Melt the butter in a toast pan.

  2. Dredge in the flour and mix with a spoon.

  3. Pour in the boiling water while stirring continuously.

  4. Add the milk or cream and stir until it boils.

Assemble and serve

  1. Toast the bread until light brown.

  2. Dip each piece of hot bread in the mixture, then place in a dish.

  3. Pour the remaining mixture over the bread in the dish.

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

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

  2. Butter + milktop 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. Flour + milktop 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

Butter
Adds fat and rich flavour to the sauce and helps the flour blend smoothly.
Flour
Thickens the liquid into a smooth, creamy sauce as it cooks.
Milk or cream
Forms the main body of the sauce and adds richness and mild sweetness.
Bread
Soaks up the sauce, becoming soft while the toasted surface keeps some texture.

The step that matters

Pour the boiling water while stirring continuously. Adding liquid to flour and butter without constant stirring can form lumps, because flour clumps when it hits liquid unevenly. Steady stirring spreads the starch so the sauce thickens smoothly.

“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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