Skip to content

Fniit Toasts With Cherries, Apricots or Raspberries

From The Picayune Creole cook book (1922).

Source and licence

From The Picayune Creole cook book (1922), printed page 235, digitised by the Internet Archive: https://archive.org/details/picayunecreolec00unkngoog

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

United States. Associated with United States by the book is about Creole cookery; the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. cots ott aux Framhoises.
  2. 6 Slices of French Toast.
  3. 1 Cup of Fruit Marmalade.
  4. Cream to Serve.
  5. Prepare thin slices of very dry French toast, and butter generously.
  6. Put them in a dish, and lay on each slice generous portions of the fruits you wish to serve.
  7. The fruit must be made into a marmalade.
  8. Pour any left-over syrup over the toast, and serve with cream.