German Egg Toast
From 365 foreign dishes, 1908
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 23. The excerpt below is the record exactly as published.
German Egg Toast. Cut slices of stale bread; beat 3 eggs with a pinch of salt and 3^ cup of milk. Dip the slices of bread in the beaten eggs and fry until brown on both sides. Cover with pulverized sugar ; sprinkle with cinna- mon and some finely chopped nuts. Serve hot. August 38.— Irish Potato Pu%. Peel and boil potatoes well seasoned ; then mash thoroughly with a lump of butter. Add some milk and 2 ^gs ; beat well until very light. Then fry in deep hot lard by the Ublespoonful until a light brown. Serve hot with broiled steak. ag. — Belgian Eggs. Take 4 eggs, 2 cups of milk, 4 tablespoon- fuls of sugar, i teaspoonful of flour. Beat whites separate; add flour to the yolks and sugar ; beat until stiff. Beat the whites and ■cald in milk ; strain from the milk, and act aside. Take the yolk, and stir gently iu the milk until thick. Remove from the Are. Place ia a dish to cool. Flavor with vanilla and then put the whites on top and serve. 3a— Irish Cucumber Salad. Peel the cucumbers and slice thin ; add i onion sliced. Sprinkle well with salt; let stand half an hour on ice ; press out all the water ; sprinkle with white pepper and chopped parsley. Add vinegar mixed with sugar, to taste, and salad oil. Serve at once. August 3tt — German Iced Beer Soup. Take one quart of fresh beer. Sweeten to taste and fiavor with a pinch of cinnamon
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