French or Egg Toast
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by a demonym leading its title: French (confidence 0.55). "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.
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Ingredients
Method
- 1 Egg.
- 1 Cup of milk or cream.
- 1 Saltspoon of salt.
- 3 Slices of bread.
- Break the egg on a plate, and beat it with a fork for a minute, or until the viscousness is destroyed.
- Then mix in the milk and salt.
- In this mixture soak the slices of bread until they are soft, lay them in a buttered omelet-pan, and fry them slowly until a golden brown.
- Then place a bit of butter on the upper side of each slice, turn and brown that side.
- Spread a little butter, powdered cinnamon, and sugar on each slice and arrange them one above another in a covered dish.
- Serve very hot.