Sunday, August 5, 2012

Cream Toast: Its History and Several Recipes

I have always had an incredible interest in history, not of world history or British history but of family history. One thing that has always given me a strong link to the past is food and recipes that have been passed along the generations. This recipe, called Cream Toast, is something that my mom has been making us forever, and her mom made her forever and so on and so forth.

Some where along the line I realized that this recipe isn't something that my other friends have heard of, never mind eaten it. Even my dad had never heard of it until my mom introduced him to it. Since going gluten-free, it was off limits as the cream is made with a rue of flour and served over bread. 

I've been wanting to make it for a long time now but I very rarely have gluten-free bread in the house as I'm not a fan of the store-bought brands. I, however, was over a relative's house recently and they had picked up a loaf of Rudi's bread. We made toast from it and I was stunned because it was so good! It was the most "normal" tasting gluten-free bread that I have tried so far. Anyway, I bought a loaf of this bread at the store so I decided to give gluten-free Cream Toast a try!

Curious if this recipe was some total family fluke I decided to give it a search in Google. Turns out it is!  The only mention of it I could find was on a which is a site that catalogs old books. There is a recipe for Cream Toast by Fannie Merritt Farmer in The Boston Cooking-School Cook Book, published in 1918, two years after the birth of my Nana. The actual name of what we make is Milk Toast because we use milk and not cream but the name has stuck.

Fanny Farmer has two recipes for Milk Toast listed. Our recipe, however, is a bit of a mix of the two.

Willard Family Cream Toast

To make our version of Cream Toast melt two tablespoons of butter in a small sauce pan. Then gradually add two tablespoons of flour making a rue. Let the rue cook for a little while and then very gradually add the milk. It will clump up the rue but just keep whisking away and it will smooth out. Add a half teaspoon of salt and cook until desired consistancy. Pour over buttered toast and eat!

My apologies because this last picture probably looks disgusting. I was so excited to eat I started into it without taking a picture first! Also I might try the recipe for Milk Toast I though because it sounds a lot easier than making a rue! I always get so worried I'm ruining it when the rue curdles a little. 


Interestingly enough, here is a recipe for "German Toast." Sounds a little bit like French Toast doesn't it?!

3 eggs
2 tablespoons sugar
1/2 teaspoon salt
1 cup milk
6 slices stale bread

Beat eggs slightly, add salt, sugar, and milk; strain into a shallow dish. Soak bread in mixture until soft. Cook on a hot, well-greased griddle; brown on one side, turn and brown other side. Serve for breakfast or luncheon, or with a sauce for dessert.

There are a bunch of other really interesting recipes in the book and if you are into those sort of things definitely check it out! Gems include a section on Helpful Hints for the Young Housekeeper and a section on Food Values and suggested daily caloric intakes! It also is the last Fannie Farmer cook book that was authored entirely by her!

1 comment:

  1. The impressive part is how something so simple could wind up on the menu of companies doing catering in bristol. I really all boils down to how great something tastes.