Tomato Cream Toast
From 0047 Pdf 1918 Fanny Farmer Cookbook.
Source and licence
From 0047 Pdf 1918 Fanny Farmer Cookbook, printed page 89, digitised by the Internet Archive: https://archive.org/details/0047-pdf-1918-fanny-farmer-cookbook
Read the original not stated by archive.org
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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 11/2 cups stewed
- one and one-half cups brown bread
- one-half cup white bread
- 3 eggs
Method
- 11/2 cups stewed and strained tomato 3 tablespoons butter 1/2 cup scalded cream 3 tablespoons flour 1/4 teaspoon soda 1/2 teaspoon salt 6 slices toast German Toast 3 eggs 2 tablespoons sugar 1/2 teaspoon salt 1 cup milk 6 slices stale bread Beat eggs slightly, add salt, sugar, and milk;
- strain into a shallow dish.
- Soak bread in mixture until soft.
- Cook on a hot, well-greased griddle;
- brown on one side, turn and brown other side.
- Serve for breakfast or luncheon, or with a sauce for dessert.
- Brewis Break stale bits or slices of brown and white bread in small pieces, allowing one and one-half cups brown bread to one-half cup white bread.
- Butter a hot frying pan, put in bread, and cover with equal parts milk and water.
- Cook until soft;
- add butter and salt to taste.