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Milk toast is a breakfast dish consisting of toasted bread in warm milk, typically with sugar and butter. [1] Salt, pepper, paprika, cinnamon, cocoa, raisins or other ingredients may be added. [2] In the New England region of the United States, milk toast refers to toast that has been dipped in a milk-based white sauce. [3]
Milk toast was a popular food throughout the late 19th and early 20th centuries[ where? ], especially for young children and for the convalescent, for whom the dish was thought to be soothing and easy to digest. [1] Although not as popular in the 2000s, milk toast is still considered a comfort food. [2] [4] [5] [6]
Food writer M. F. K. Fisher called milk toast a "warm, mild, soothing thing, full of innocent strength", and wrote, of eating milk toast in a famed restaurant with a convalescent friend, that the dish was "a small modern miracle of gastronomy". She notes that her homeliest kitchen manuals list it under "Feeding The Sick" or "Invalid Recipes", arguing that milk toast was "an instinctive palliative, something like boiled water". [1] Fisher also notes that for true comfort, a ritual may be necessary, and for "Milk Toast people", the dish used may be foolishly important[ clarification needed ]. Her favorite version of milk toast has the milk mixed 50/50 with Campbell's condensed cream of tomato soup in a wide-lipped pitcher called a boccalino, from Italian Switzerland. [2]
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Milk toast is a dessert that is served in Asian milk tea cafes. It consists of thick, enriched toasted white bread with condensed milk on top. It is called shahi tukda (Bengali : শাহী টুকরা) in Bangladesh and India and is occasionally served at gatherings. The topping is often infused with cardamom and other spices.
A traditional Scandinavian dish similar to milk toast is called soll in Norwegian and bryta in Swedish. It consists of broken flatbrød (wafer-thin, crisp bread), tunnbröd or dry bread served in a bowl of cold milk (often filmjölk ) and sweetened with sugar. This was an everyday dish for peasants in the countryside, especially served as a simple supper in the evening and was sometimes served as breakfast with warmed milk during the winter.
Popara is a dessert similar to milk toast which can be served at any time of the day. It is often made with fresh warm milk and day-old bread.
Milk toast's soft blandness served as inspiration for the name of the timid and ineffectual comic strip character Caspar Milquetoast, drawn by H. T. Webster from 1924 to 1952. [7] Thus, the term milquetoast entered the language as the label for a timid, shrinking, apologetic person.
In the American television series Leave It to Beaver , Ward, Wally, and Beaver eat milk toast when Aunt Martha visits in the episode “Beaver’s Short Pants”. [8] [ better source needed ]
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
Muesli is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight and eaten the next morning with fresh fruit, nuts, lemon juice, and cream sweetened with honey. Additional ingredients, such as other grains, seeds, and dried fruits are sometimes added, and other citrus juice may be used. Yoghurt, milk or other milk products, or milk substitutes are now commonly added to both homemade and commercially packaged muesli recipes.
Fried bread is a slice of bread that has been fried. It is used as a substitute for toast in various dishes or meals. Various oils, butter, lard, bacon drippings, or ghee can be used. Some cooks may choose to fry rather than toast to avoid having to give counter or storage space to or spend money on a toaster. Proponents of frying rather than toasting call out the extra flavor and crispiness that can be achieved by frying in fat rather than dry-toasting.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Yemeni cuisine is distinct from the wider Middle Eastern cuisines with regional variation. Although some foreign influences are evident in some regions of the country, the Yemeni kitchen is based on similar foundations across the country.
Dominican cuisine is made up of Spanish, Indigenous Taíno, Middle Eastern, and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.