German Toast
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 56. The excerpt below is the record exactly as published.
German Toast. Any remains of fricassee or hash. Chop it up finely, with some parsley, onion, pej)per, and salt ; add a well-beaten egg ; put it to stew in some gravy ; let it reduce and thicken. When cold, pile it up on square pieces of toast ; lay some slices of hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.