Arne Ritter

Ingredients

• one-half of a loaf of bread
• two tablespoonfuls of milk
• two eggs
• half lard
• half butter
• dusted thickly with white sugar

Method

1. 1

   Cut the bread into slices one-quarter of an inch thick, dip each slice into cold milk, lay them on top of one another, pour a little milk over and let them lie ten minutes.

2. 2

   Beat up the eggs with the milk, dip each slice into the beaten egg and fry in half lard and half butter to a light brown on both sides.

3. 3

   Serve dusted thickly with white sugar.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 118. The excerpt below is the record exactly as published.

ARnE RITTER. Cut one-half of a loaf of bread two days old into slices one-quarter of an inch thick, dip each slice into cold milk, lay them on top of one another, pour a little milk over the whole and let them lie ten minutes. Beat up two eggs with two tablespoonfuls of milk, dip each slice into the beaten &gg and fry in half lard and half butter to a light brown on both sides. Serve, dusted thickly with white sugar

Cook this with the app: pantry check, scaling, and the assistant.