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Peptonized Milk Toast

A toast soaked in peptonized milk, left to stand, served warm or with the liquid strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Peptonized Milk Toast

Ingredients

Directions

  1. Pour the peptonized milk over the toast.

  2. Let it stand on the back of the stove for 30 minutes.

  3. Serve warm or strain and serve the fluid portion alone.

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

What each ingredient does

Peptonized milk
Softens the toast and supplies liquid, so the bread becomes moist and tender as it soaks.
Toast
Provides the bread base that soaks up the milk and gives the dish its body.

“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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