![]() Repeat with the remaining sandwich and butter. Transfer to a serving plate and top with 1 tablespoon of the butter. Transfer the sandwich to the prepared plate with a large slotted spoon and allow it cool slightly and the excess oil to drain off, about 30 seconds. Flip and fry until the other side is golden brown, about 90 seconds more. When the oil is ready, carefully transfer one of the sandwiches to the pan and fry until golden brown on the bottom, about 2 minutes. Submerge one of the sandwiches in the egg, turning until all sides are fully coated. Whisk the eggs in a shallow dish until well beaten. Heat over medium heat until it registers 350 degrees F on a deep-frying thermometer. Meanwhile, fill a medium saucepan with 1 inch of oil. Using a serrated knife, carefully trim the slightest edge of the crusts to make an even square. Sandwich each peanut butter slice with a sweetened condensed milk slice, filling-side in. Spread 1 tablespoon of the sweetened condensed milk on each of the remaining 2 slices, reaching all the way to the edges. ![]() Spread 1 tablespoon of the peanut butter on each of 2 slices, reaching all the way to the edges. This article was originally published in 2019 and has been updated.Lay the milk bread slices side by side on a cutting board. Pour the warm milk over the bread and serve. Sprinkle the toast with sugar and cinnamon. Divide the toast pieces between two shallow bowls. Spread with butter and tear into bite-size pieces. Remove from heat cover and set aside to keep warm. In a small saucepan, heat the milk over medium heat until it steams. Here’s the recipe from Moranville’s cookbook: Milk-Toast The little bits of crispiness that remained on the bread were a delightful contrast to the softer pieces that had been soaking in the milk. In my version I used sourdough bread and went (quite) heavy on the cinnamon and sugar. The steamed milk is perfect on a chilly morning, and the dusting of cinnamon and sugar is reminiscent of one of my favorite breakfasts as a child: cinnamon sugar toast. It turns out that milk toast is actually quite enjoyable. Photo Credit : Katherine Keenan So, how does milk toast taste? Yet though there were plenty of tasty-looking creations to choose from, I found myself oddly drawn to something titled “Milk-Toast.” Just milk poured over toast, with a sprinkle of sugar and cinnamon, it sounded wholly boring - like something that no one would eat in today’s era of varied takeout options and Internet shopping.īut, I thought, if I like bread pudding and french toast, how different could this be? Sourdough, buttered and toasted … a sprinkle of cinnamon and sugar … and finally, steamed milk. From Amy’s Picnic Lemonade to Chocolate Drop Cookies (inspired by Professor Bhear), it includes more than 50 simple recipes from Alcott’s classic, all updated for the modern kitchen. The cookbook is perfect for fans like me. Photo Credit : Courtesy of Quarto Publishing Group USA Inc. The Little Women Cookbook, by longtime food journalist Wini Moranville. As a big fan of all things Alcott (and since the latest movie adaptation comes out on Christmas Day), I was excited to get my hands on the brand-new The Little Women Cookbook: Tempting Recipes from the March Sisters and Their Friends and Family by Wini Moranville. In Louisa May Alcott’s Little Women, the March sisters dine on an array of delicious confections - so many, in fact, that entire cookbooks have been devoted to the foods of the 1868 novel. I had never heard of Caspar Milquetoast, but I had heard of Josephine March. My own interest in the subject was piqued for literary reasons. However, usage of the term declined swiftly in the late 20th century. “By at least the late 1930s (Merriam-Webster’s marks its first recorded usage in 1935), the term ‘milquetoast’ was being widely used as a general term, outside of its comic strip origins,” according to Atlas Obscura. Milquetoast, however, stemmed from Caspar Milquetoast, a wimpy cartoon character created by illustrator H.T. More specifically, it was a put-down against those who were timid or meek - which in a way could be used to describe the flavor of milk toast. As recounted by Atlas Obscura, milquetoast was the original “snowflake” insult. Milk toast, meet milquetoastīut maybe you’ve heard of milk toast for a different reason. In Hong Kong, for instance, sweetened condensed milk toast can be found in many cafés. ![]() And while milk and bread aren’t often paired in the United States nowadays, that’s not the case in other parts of the world. Milk toast may have been one of the original sickroom foods, but some people nonetheless grew fond of it (just as I developed an odd fondness for Saltines, ginger ale, and chicken noodle soup).
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