Ever since I asked a group if they knew how to make toast – and they all did – and then I asked if they had learned to make toast from a recipe – and none had – I felt I had made my point of how people learned to cook without cookbooks. Great example.
And then I started finding recipes for toast.
LOTS of toast recipes.
Which doesn’t even include the places where toast shows up as an ingredient – sometimes sops, sometimes sippets, sometimes toast….
A Marrow Toast
Mince colde parboiled Veale, and Suit very fine, and sweet Hearbes each by themselves, and then mingle them together with Sugar, Nutmeg, Sinamon, Rosewater, grated bread, the yolkes of two or three new layd Egges: open the minst meat, and cover it with the marrow. Then put your toast into a Pipkin with the uppermost of some strong broth: let it boyle with large Mace, a Fagot of sweer hearbs, scum them passing cleane, and let them boyle almost drye. Then take Potato-rootes boyld, or Chestnuts, Skirrootes, or Almonds, boyld in white Wine, and for want of Wine you may take Vergis and Sugar.
1615. John Murrell. A New Booke of Cookerie. Falconwood Press: 1989. p. 19.