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Cream Toast

A toast topped with a creamy mixture of milk, flour, butter, and mashed hard-boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cream Toast

Ingredients

Directions

Prepare the toast

  1. Slice the bread thinly, trim the edges, and brown it.

Make the cream

  1. In a bowl, mix 2 tablespoons of cold milk with 1 tablespoon of flour to create a thickening.

  2. Add the thickening to 1 cup of boiling milk and stir until it reaches a cream-like consistency.

  3. Remove from heat and stir in 1 tablespoon of butter and 4 thoroughly mashed hard-boiled eggs.

Assemble and serve

  1. Spread the mixture thickly over the toast and serve immediately.

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. Milk + buttertop 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

Flour and butter 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

Flour
Mixed with cold milk first, then cooked into boiling milk to thicken the cream.
Milk
Forms the liquid base that thickens into the cream.
Hard-boiled eggs
Mashed into the cream to give body and a rich, soft texture.
Butter
Stirred in off the heat to add richness and smoothness to the cream.

The step that matters

Adding the flour mixture to boiling milk. Flour must be dispersed in cold milk first so it does not clump. Stirring it into hot milk lets the starch swell evenly and thicken the cream 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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