Toast a la Duchesse

Ingredients

• one egg
• a coffee-cupful of milk
• a little salt
• a little sugar
• stale bread

Method

1. 1

   Beat egg, milk, salt, and sugar together.

2. 2

   Soak stale bread in this mixture, then brown on a gridiron or toaster.

3. 3

   Butter and serve with jelly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 119. The excerpt below is the record exactly as published.

TOAST— A LA DUCHESSE. Beat one e^g, a coffee-cupful of milk and a little salt and sugar together Soak stale bread in this, and put on a gridiron or toaster, and brown both sides. Butter the slices and serve with jelly. Mrs. Catherine Kenney. TOASTED ENGLISH MUFFINS. Open the sides of the muffin, exactly in the middle, for one-half of an inch. Insert the toasting-fork and toast it lightly. Then pull it apart, lay butter on each one-half and close ehe muffin. Put it on a hot plate. If more than one is needed, lay the rest on top, but it is better not to toast more than two at a time as they are nicer hot. These are fine served with maple syrup. Mrs. F. Evans. DEVILED TOAST. Use whole wheat or brown bread one day old or ov^er, cut in thin slices and toast slowly until a golden brown. Spread with butter to each tablespoonful of which has been added one-quarter of. a teaspoonful of dry mustard, one-quarter of a teaspoonful of paprika and eight drops of onion juice. Sprinkle with a little grated cheese and set in a hot oven for three minutes. Mrs. Edmonds. APPLE TOAST. Peel, core and quarter one-half dozen apples, and cut them in slices; put a piece of butter the size of an &gg in a saucepan, add the apples and throw over them five small tablespoonfuls of powdered sugar and two of water. Stew quickly. Fry slices of bread a nice yellow color in a little butter, place on a dish, cover with a little sugar

Cook this with the app: pantry check, scaling, and the assistant.