German Toast
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 4. The excerpt below is the record exactly as published.
German Toast Beat two eggs slightly, add one-third teaspoon salt, one and one-half tablespoons sugar and two- thirds cup milk; strain. Soak four slices stale bread in mixture until soft. Heat and brown delicately on both sides in a hot blazer, using enough butter to prevent burning
Cook this with the app: pantry check, scaling, and the assistant.