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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, 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]
The food writer M. F. K. Fisher (1908–1992) 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 even 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. 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 in Italian Switzerland where she got it. [2]
Milk toast is a dessert that is served in many 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.
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.
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.
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.
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.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
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).
Muesli is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak overnight and eaten the next morning. Additional ingredients, such as grains, nuts, seeds, and fresh or dried fruits are sometimes added, along with milk or cream, a small amount of citrus juice, and honey to add sweetness. Yoghurt, other milk products, or milk substitutes are now commonly added to both homemade and commercially packaged muesli recipes.
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, cinnamon, vanilla, or other spices, then baked.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated.
Mazamorra or masamorra is the name for numerous traditional dishes from the Iberian Peninsula and Hispanic America.
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.