French Toast
From The Wilson cook book, 1941
Presented as published in 1941. 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 The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 16. The excerpt below is the record exactly as published.
French Toast Dip slices of bread into well beaten eggs, to which salt and pepper have been added. Drop egg covered bread into frying pan of hot lard
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