Fried Bread

A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).

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A historical recipe

The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.

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

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste.
Have some slices of home-made bread half an inch thick, cut off the crust and soak the bread in the custard until all is absorbed, turning the bread in it.
Put some butter in a spider;
when hot fry the bread a nice brown on both sides.
Arrange the slices nicely on a platter and serve with or without a sauce.
Soak a third of a box of gelatine in a very little cold water.
Put a cup and a half of milk in a saucepan with four ounces of sweet, fine chocolate grated, let it boil until dissolved and add a slightly heaping tablespoonful of sugar.
Take two-thirds of the soaked gelatine and put into the chocolate when melted, cool the mixture and turn into a mould, roll the mould from side to side in the hands until it is thoroughly coated with the mixture about a finger thick.
When cold, even off the surface with a knife.
Whip about half a pint of nice, rich cream, sweeten with powdered sugar and flavor with vanilla.
Melt the other third of the soaked gelatine in a little boiling water and stir quickly into the cream and fill the chocolate with it.
Set on the ice.
Serve very cold.