Time tested old fashioned toast tips, suggestions and recipes will bring back the toasty warmth of the good-old-days!

Use skim milk or 1-percent milk in these VERY old recipes to de-fat them – they are just as delicious!

Most of these are recipes are made with zwieback, which is basically a form of toast with a German name.


Zwieback is German for ‘twice baked’, and refers to a sweetened bread (or rusk) that is sliced and then rebaked or toasted until dry and dry and crisp. The use of the term in English dates back to the 1890s.

The Old Fashioned Toast Recipes

Strawberry Toast

Bring fresh strawberries to the boiling point with enough sugar to sweeten. When done, dip a piece of zwieback into the juice to soften, lay on a platter and cover with strawberries. Pour a spoonful of juice over all and serve. The juice may be thickened a little with cornstarch if desired, before dishing up.

Cream Toast

Moisten zwieback in hot thin cream, lay on a platter, pour a spoonful more of cream over and serve.

Prune Toast

Rub well cooked prunes through a fine colander. Add enough of the prune juice to make it of the consistency to spread on toast and not run off. Reheat and dip a slice of zwieback in hot milk or prune juice to soften, lay on a platter, and cover with the prune pulp.

Cream Peas on Toast

  • 3/4 cup green pea pulp
  • 1/4 cup thin cream
  • Salt to taste

Bring the peas to a boil, drain off the liquid, and mash the peas through a colander, having them separate from the liquid in which they were cooked. Add the hot cream, and salt to taste. Reheat, dip a piece of zwieback in hot milk to soften, lay on a platter, and cover with cream peas, which should be thick enough not to run off.

Banana Cream Toast

  • 1 cup milk
  • 1/4 cup cream or canned milk
  • 1 tablespoon sugar or honey
  • 1 tablespoon flour
  • 2 bananas

Heat the milk to boiling point, thicken with the flour stirred smooth with a little cold milk, and let cook 10 minutes. Remove from the fire. Add the sugar, a pinch of salt, cream or canned milk, and the sliced bananas. Shake together, reheat for a few minutes, and serve on toast, or on zwieback dipped in hot milk.

Banana Peanut Butter Toast

  • 1 tablespoon creamy peanut butter
  • 1 teaspoon honey
  • 1/3 cup Post Grape Nuts cereal
  • 1 slice whole grain bread, toasted
  • 1/4 cup banana slices

Mix the 1-tablespoon creamy peanut butter and 1-teaspoon honey in small bowl until well blended. Stir in the Post Grape-Nuts cereal. Spread peanut butter mixture evenly onto one toasted whole grain bread slice. Top with 1/4 cup banana slices. Makes 1 serving.

Nutrition information: Calories: 340, Fat: 10g (sat 2g), Cholesterol: 0mg, Sodium: 410mg, Carbohydrates: 59g, Fiber: 8g, Sugars: 20g, Protein: 11g

Raisin Toast

Wash seedless sultana raisins and stew gently for 30 or 40 minutes, with just enough liquid to season them nicely. Thicken very slightly (during the boiling period) with cornstarch made smooth with cold water. Dip slices of zwieback into hot milk, or into the liquid of the stewed raisins, and cover with the stewed fruit.

Snowflake Toast

  • 1 cup milk
  • 1 tablespoon flour
  • 1 tablespoon vegetable butter
  • White of 1 egg
  • A few grains of salt

Rub the butter and the flour together in a saucepan over the fire, add a little of the milk, and stir until smooth and free from lumps. Add the remainder of the milk, and boil up. Salt to taste. Beat the white stiff, and pour the hot sauce gradually into the white, beating with egg whip to mix well. Serve on zwieback dipped in milk, or on toast.

Walnut Cream Toast

  • 1 cup hot milk
  • 1-1/2 tablespoons vegetable butter
  • Chopped walnuts
  • 1-1/2 tablespoons cream roast flour
  • Salt to taste

Rub the flour and the butter together in a small saucepan. Add 1/3 cup milk and stir smooth. Add the remainder of the milk, and boil up. Salt to taste. Dip a slice of zwieback into hot milk to soften, lay on a platter, and spread over with a spoonful of cream sauce. Sprinkle finely chopped walnuts over the cream toast, and serve immediately.

Toast with Walnut Oil

Jazz up plain toast by using baguette bread with some walnut oil or if you prefer you can use olive oil.

  • 1 loaf fresh baguette bread
  • Walnut oil

Preheat oven to 350 degrees. Slice bread in thin equal slices. Brush lightly with oil and toast on a cookie sheet in oven for 10 minutes or until golden. Servings: 10. Serving size: 2 slices.

Nutrition information per serving: 127 calories, 3g protein, 16g carbohydrates, 1g fiber, 6g fat (1g saturated), 0mg cholesterol, 23mcg folate, 1mg iron, 192mg sodium

Cream Tomato Toast

Dip a slice of zwieback in hot milk or tomato juice, lay on a platter, and cover with a spoonful of cream tomato sauce.

Anchovy Butter on Toast

  • 4 boned anchovies
  • 2 hard boiled yolks of eggs
  • 1/4 cup butter
  • Paprika

Pound the above ingredients together in a mortar until smooth. Pass through a puree sieve. If the anchoviews were preserved in salt rather than oil, let stand some hours in milk or water to freshen. Small, thin round pieces of toast, buttered and spread very lightly with anchovy butter, and on this place a carefully fried or steamed egg. Garnish with lemon and parsley.

Melba Toast Rounds

Toasted melba rounds flavored with garlic and onions, meatless spaghetti sauce and mozzarella cheese.

  • 8 garlic or onion melba toast rounds
  • 3 tablespoons low-fat meatless spaghetti sauce
  • 1/3 cup shredded part-skim mozzarella cheese

Preheat broiler. Place melba toast rounds on a baking sheet. Spoon about 1 teaspoon spaghetti sauce over each round. Sprinkle with cheese. Broil 4 inches from the heat for 1 to 2 minutes, or just until cheese melts.

Microwave Method: Prepare recipe as directed above except arrange assembled melba toast rounds in a circle on a microwave-safe plate. Cook on 100 percent power (high) for 15 to 30 seconds. Rotate plate 1/2 turn and cook an additional 15 to 30 seconds, or just until cheese melts.

Nutrition information per serving:
Yield: 8
Serving size: 2 rounds
Calories 60, Fat 2 g, Cholesterol 5 mg, Sodium 63 mg

Ten Toast Toppers

  1. Spring pea crostini. Puree 3 cups cooked fresh peas and 2 cups parsley. Blend in 6 ounces plain Greek yogurt, 3 tablespoons olive oil, 1 minced garlic clove, salt and pepper. Spread on toast and top with crumbled goat cheese.
  2. Strawberry-cheese toast. Toast with butter, a slice of cheese and homemade strawberry jam. Easy peasy!
  3. Avocado toast. Avocado on your toast sprinkled with a little sea salt, a drizzle of extra-virgin olive oil – heaven.
  4. Marshmallow Nutella. Spread a tablespoon of Nutella on top of toast. Spread marshmallow fluff over the Nutella. Yummy treat!
  5. Radish and greens. Take a thick slice of French bread – toasted – and slather on butter. Top with sliced radishes, fresh greens and a sprinkle of coarse salt.
  6. Cucumber toast. On toasted oat bread, spread a tablespoon or so of cream cheese on top of toast. Place cucumber slices on top of the cream cheese.
  7. Banana bread toast. On a slice of toasted banana bread, spread butter and peanut butter. Add slices of banana on top of the peanut butter.
  8. Fruited toast. Spread plain yogurt over a slice of toast. Top with chopped fresh fruit, a few chopped pecans and a drizzle of honey.
  9. Rye toasted with a soft-cooked egg, a slice of fresh tomato and salt and pepper to taste.
  10. Hawaiian toast. Start with a toasted slice of Hawaiian sweet bread. Whip butter with cinnamon and brown sugar. Spread it on the toast – thick. Finish with a glaze of powdered sugar and milk. Boom…cinnamon-roll toast!

Toast Tidbit

The word toast comes from the Latin word “Tostum.” Toasted bread became popular in ancient Rome, where bread was preserved by toasting it over open flames or on hot stones. Many years later in 1893 the British invented the first electric toaster, and now toast is a delicious part of breakfasts all around the world!

Notes on Toasters

  • If you can’t reach that broken English muffin in the toaster, use dry wooden chopsticks.
  • If your toaster’s broken, use the broiler in your stove or hold the bread with tongs over a surface burner or heating element.
  • Or prop the bread against an electric heater (set on high), as close to the coils as possible without touching.
  • Or wrap buttered bread in foil and iron both sides. It doesn’t brown, but it’s warm and crunchy.