breakfast
French Toast
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 16. The excerpt below is the record exactly as published.
French Toast 3 eggs 9 slices bread 1% cupfuls milk 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.