A Royal Dessert
From Original White House Cookbook, 1887
Serves 2
Another dish equally as good is to dip thin slices of bread into fresh milk; have ready two eggs well beaten; dip the slices in the egg and fry them in butter to a light brown; when fried, pour over them a syrup, any kind that you choose, and serve hot.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 268. The excerpt below is the record exactly as published.
A ROYAL DESSERT. Cut a stale cake into slices an inch and a half in thickness ; pour over them a little good sweet cream ; then fry lightly in fresh butter in a smooth frying pan ; when done, place over each slice of cake a layer of preserves or you may make a rich sauce to be served with it
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