breakfast
French Toast
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 78. The excerpt below is the record exactly as published.
FRENCH TOAST. Take stale light bread, butter slightly on each side. Beat three eggs together; dip the bread in the eggs, and turn over so as to cover both sides. Fry in hot lard very quickly. Turn over in the lard. Mrs. Hugh Biereower. FRENCH TOAST. Take slices of light bread, beat well one or two eggs, mix with a little milk
Cook this with the app: pantry check, scaling, and the assistant.