Lemon Toast

Ingredients

• the yolks of six eggs
• three cupfuls of sweet milk
• baker's bread
• a large cupful of white sugar
• the juice of two lemons
• two cupfuls of boiling water

Method

1. 1

   Take the yolks of six eggs, beat them well and add three cupfuls of sweet milk; take baker’s bread, not too stale, and cut into slices; dip them into the milk and eggs and lay the slices into a spider, with sufficient melted butter, hot, to fry a delicate brown.

2. 2

   Take the whites of the six eggs and beat them to a froth, adding a large cupful of white sugar; add the juice of two lemons, heating well and adding two cupfuls of boiling water.

3. 3

   Serve over the toast as a sauce.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 235. The excerpt below is the record exactly as published.

LEMON TOAST. This dessert can be made very conveniently without much prepara- tion. f Take the yolks of six eggs, beat them well and add three cupfuls of sweet milk ; take baker’s bread, not too stale, and cut into slices ; dip them into the milk and eggs and lay the slices into a spider, with suflBcient melted butter, hot, to fry a delicate brown. Take the whites of the six eggs and beat them to a froth, adding a large cupful of white sugar ; add the juice of two lemons, heating well and adding two cupfuls of boiling water

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