French Toast

Ingredients

• one or two eggs
• a pint of cold milk
• slices baker's bread
• a little cinnamon
• a little sugar
• sufficient melted butter

Method

1. 1

   Break eggs into milk, dip bread slices into the mixture, and fry in hot lard until brown.

2. 2

   Sprinkle with cinnamon and sugar when taken out.

3. 3

   Serve hot in a covered dish.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 68. The excerpt below is the record exactly as published.

French Toast. — Break one or two eggs into a pint of cold milk. Slice baker's bread, dip slices into the egg and milk and then lay in a skillet of hot lard and fry brown ; sprinkle a little cinnamon and sugar over them when taken out. Serve hot in a covered dish. Cream Toast. — Boil one quart milk ; stir in tablespoon butter, a little salt. When the milk comes to a boil stir in two table- spoons of flour mixed to a smooth paste with a little milk. Let boil a few minutes. Have ready toasted bread on a dish and pour boiling milk on it. Cover and send to table hot. Lemon Toast. — Take yolks of six eggs, beat well, add three cups sweet milk. Take baker's bread, not too stale, and cut in slices ; dip them into the milk and eggs and lay into a frying pan with sufficient melted butter

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