Mennonite Toast
From Buckeye cookery, 1892
Serves 4
Recipe by Mrs. J. P. Rea, Lancaster, Pa.
Presented as published in 1892. 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 Buckeye cookery (1892), page 19. The excerpt below is the record exactly as published.
MENNONITE Toast. og Beat up three eggs well, add a pint of sweet milk and a ‘dbo! of. galt; cut slices an inch thick from a loaf of baker’s bread, remove _ erust, dip slices into the eggs and milk, fry like doughnuts in very ~ hot lard or drippings
Cook this with the app: pantry check, scaling, and the assistant.