French Toast

Ingredients

• 2 eggs
• 1 teaspoon salt
• a grating of nutmeg
• 1 pint of milk
• stale bread

Method

1. 1

   Beat eggs until light, add salt, nutmeg, and milk.

2. 2

   Cut stale bread into 0.5 inch thick slices, dip in milk, and fry in a hot, buttered pan until browned.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 13. The excerpt below is the record exactly as published.

^ teaspoon salt. Add the flour alternately v/ith i cup of milk to the sugar mixture. Add i teaspoon vanilla and bake 35 minutes in a moderate oven. Or bake in muffin rings, forming individual puddings. Chocolate Sauce Mix ^ cup sugar, i tablespoon cornstarch and 54 cup grated chocolate ; also J^ teaspoon salt. Gradually add i cup boiling water, stirring all the time. Boil 5 minutes. Remove from the fire, add i tablespoon butter and i tea- spoon vanilla. Serve with the pudding. Preparing the Meal About ij^ hours before dinnertime prepare the roast for the oven, first lighting the oven burners. After the meat 20 LESSONS IN COOKING is in the oven prepare the potatoes for baking and put them in the oven. Now get out the materials and make the pudding, allow- ing about 35 minutes for it to bake if put in one large pan, or 20 to 25 minutes if baked in individual rings. When the pudding is in the oven, wash the dishes used in its preparation, and then see that the table is completely set for dinner. Now make the chocolate sauce, and while that is cooking, cut the bread and butter and place on the table. Fill the vegetable dish, platter, and the dinner plates with hot water, or heat otherwise. Now put the hot baked potatoes into a serving dish and send to the table with the roast. By this time the pudding is done so the burners can be extinguished, but unless the pudding is already very brown it can be left in the oven until ready to serve. Be sure to fill the roasting pan with water before going to dinner ; also, as soon as the pudding is served, put to soak the pudding pan and the vessel in which the sauce was cooked. BREAKFAST Wednesday Lesson 7 STEWED PRUNES CORN FLAKES — CREAM AND SUGAR FRENCH TOAST SYRUP COFFEE Stewed Prunes Wash the prunes well, cover with cold water, and soak over night. In the morning put them to cook in the water in which they were soaked, cooking very slowly below the boiling point. When the prunes are soft and almost done, add a little sugar if preferred. The long, slow cooking retains all the sugar that the fruit originally possessed, and makes additional sweetening unnecessary. French Toast Beat 2 eggs until light ; to them add i teaspoon salt, a grating of nutmeg, and i pint of milk. Mix well together. Cut stale bread

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