Toast is sooo underrated……
Toast and Cheese from food52
Check out the artist here
Boston Cream Pie French Toast from King Arthur Flour here
is such a little word that holds so many meanings..
It’s tea and toast,
Cinnamon toast, and therefore cinnamon toast crunch
A toast sandwich is a sandwich made by putting a thin slice of toast between two thin slices of bread with a layer of butter, and adding salt and pepper to taste. Its origins can be traced to the Victorian years. A recipe for making it is included in the 1861 Book of Household Management by Isabella Beeton
Sweet or savory, breakfast or supper, summer or winter…..toast is a Good Thing.
Some 17th century toasts……..
Toasts of Divers sorts.
First, in Butter or Oyl.
Take a cast of fine roals or round manchet, chip them, and cut them onto toasts, fry them in clarified butter, frying oil, or sallet oyl, but before you fry them, dip them in fair water, and being fried, serve them in a clean dish piled one upon another, and sugar between.
Toste them before the fire, and run them over with butter, sugar, or oyl.
Cut fine thin toasts, then toast them on a gridiron, and lay them in ranks in a dish, put to them fine beaten cinamon mixed with sugar and some claret, warm them over the fire, and serve them hot.
Cut French bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange.
- Robert May. The Accomplist Cook. Prospect Book ed. pp noted.