Egg Toast

Ingredients

• 1 egg
• 1 cup milk
• 1/4 teaspoon salt
• 4 slices bread

Method

1. 1

   Beat the egg thoroughly and add the salt and milk.

2. 2

   Have the bread cut in thin slices; dip them in the milk, allowing each to absorb some.

3. 3

   Brown in a buttered frying pan or on a griddle; butter and serve hot with sugar and cinnamon or with syrup.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 128. The excerpt below is the record exactly as published.

2 slices bread 2 slices chicken breast 2 leaves lettuce 2 slices bacon Mayonnaise dressing Toast the bread to a delicate brown and fry the bacon crisp. On one slice of toast place lettuce leaves, covering them with Mayon- naise; then lay on the pieces of chicken and the bacon; cover again with Mayonnaise; put on the second slice of toast; press down and cut through the sandwich diagonally. Work as quickly as possible so that the toast and bacon may be hot when served. COMBINATION SANDWICH 2 slices whole wheat bread 2 slices Swiss cheese 2 slices cold boiled ham Butter Butter the bread. On one slice lay the slices of cold ham ; then lay on the cheese; then the other slice of bread and press down firmly. Cut across diagonally and serve. CINNAMON TOAST Toast thin slices of bread to a delicate brown; butter evenly and sprinkle with powdered sugar and cinnamon. Serve with afternoon tea. EGG TOAST 1 egg 1 cup milk 1/4 teaspoon salt

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