Home | Cookbooks | Diary | Magic Menu | Random | More ≡


Slices of bread heated rapidly so as to crisp the surface. Served with preserves, especially marmalade, and butter at breakfast, or as a snack.

Known at least since the 15th Century 'Austin Manuscripts' (Austin 1440); "caste þer-to Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle hote as tostes"

Until the middle of the 19th cent it was common to put pieces of toast on wine or beer. Shakespeare's 'Merry Wives of Windsor' has "Go, fetch me a quart of Sacke, put a tost in 't."

Advertisement for Toast
Evening Telegraph, 1937

See also:
Anchovy Toast
Cheese on Toast
Colchester Oysters
Eggy Bread
French Toast
Lincolnshire Boiled Sausages
Magdalen College Butter
Marrow Toast
Rarebit (or Rabbit)
Scrambled Eggs on Toast
Shrimp Toast
Soup Dorye
Taunton Toast
Toast Curry
Toast Sandwiches
Toast Soldiers
Toast Water

Poor Knights
French Toast

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018