Lemon Toast

Ingredients

• yolks of six eggs
• three cups sweet milk
• baker's bread, not too stale
• whites of six eggs
• large cupful white sugar
• juice two lemons
• two cupfuls boiling water

Method

1. 1

   Beat yolks of eggs, add sweet milk.

2. 2

   Dip bread slices into the mixture and fry in melted butter until brown.

3. 3

   Beat egg whites to a stiff froth, add sugar, lemon juice, and boiling water.

4. 4

   Serve over the toast as a sauce.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 68. The excerpt below is the record exactly as published.

Lemon Toast. — Take yolks of six eggs, beat well, add three cups sweet milk. Take baker's bread, not too stale, and cut in slices ; dip them into the milk and eggs and lay into a frying pan with sufficient melted butter to fry a delicate brown. Take the whites of six eggs, beat to a stiff froth, adding large cupful white sugar; add juice two lemons, heating well and adding two cupfuls boiling water

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