Skip to main content
Main

Cream Toast Made of Brown Bread

A toast topped with a creamy mixture of cream, milk, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Cream Toast Made of Brown Bread

Ingredients

Directions

Prepare the toast

  1. Toast the bread slices until golden brown.

Make the cream sauce

  1. Combine the cream and milk, butter, and salt in a saucepan.

  2. Heat the mixture until just boiling.

  3. Mix a little flour with cold milk to form a cream.

  4. Stir the flour mixture into the boiling mixture.

Serve

  1. Drop in the toast, one piece at a time.

  2. Let it simmer for a couple of minutes before serving.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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

Bread
Serves as the base that soaks up the thickened cream.
Cream and milk
Provides richness and the liquid that forms the sauce.
Butter
Adds fat for richness and a smooth mouthfeel.
Flour
Thickens the liquid into a sauce as its starch swells when heated.

The step that matters

Stirring the flour into the boiling mixture. Flour mixed with cold milk first disperses evenly; added directly to hot liquid it can clump. Stirring while adding keeps the sauce smooth as the starch thickens it.

“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.

More cream toast recipes

Cheese 6Tomato 5 See all 93 →

You might also like

Wheat GruelWheat Gruel6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes