Lemon Toast

Ingredients

• the yolks of six eggs
• three cups of sweet milk
• the whites of six eggs
• a large cup of white sugar
• the juice of two lemons
• two cups boiling water
• sufficient melted butter

Method

1. 1

   Beat egg yolks and add milk.

2. 2

   Cut bread into slices, dip in milk and eggs, and fry in melted butter until brown.

3. 3

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

4. 4

   Serve over toast.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 88. The excerpt below is the record exactly as published.

LEMON TOAST. Take the yolks of six eggs, beat them well and add three cnps of sweet milk; take baker's bread not too stale and out into slices; dip them into the milk and eggs, and lay the slices into a spider, with sufficient melted butter, hot, to fry a nice delicate brown; take the whites of six eggs, and beat them to a froth, adding a large cup of white sugar; add the juice of two lemons, heating well, and adding two cups boiling water

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