German Toast
A historical recipe from Left-over foods and how to use them, by Elizabeth O. Hiller (1910).
A historical recipe
Left-over foods and how to use them: with suggestions regarding the preservation of foods in the home, by Elizabeth O. Hiller (1910). Project Gutenberg eBook #72831.
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 Left-over foods and how to use them, by Elizabeth O. Hiller (1910). Digitised by Project Gutenberg, eBook #72831 (https://www.gutenberg.org/ebooks/72831). 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.
Germany. Associated with Germany by a demonym leading its title: German (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
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 8 slices stale bread
- 4 eggs
Method
- 4 eggs.
- ½ teaspoon salt.
- 2 tablespoons sugar.
- 1 cup milk.
- 8 slices stale bread.
- Powdered sugar and few grains cinnamon.
- PROCESS: Cut bread in one-third inch slices, remove the crusts.
- Beat eggs slightly, add ingredients in the order given.
- Soak bread in mixture until soft.
- Cook on hot, well-greased griddle, brown on one side, turn and brown on the other.
- Add more butter if necessary.
- Remove from griddle to serving dish, sprinkle lightly with powdered sugar and a few grains cinnamon.
- Serve for breakfast or luncheon.