French Toast

Or egg toast.

At least, that was the alternate name in 1884’s Mrs. Lincoln’s Boston Cook Book: What To Do and What Not To Do in Cooking by Mary Johnson Bailey Lincoln:

Egg Toast, or Bread Sauteed.

1 egg.
1 saltspoonful salt.
1 cup milk
4 to 6 slices stale bread.

Beat the egg lightly with a fork in a shallow pudding-dish; add salt and milk. Soak the bread in this until soft. Turn the slices by putting those underneath on the top, and dip the custard over them, being careful not to break them. Have a griddle hot and well buttered. Brown them on one side; then put a piece of butter on the top of each slice, and turn and brown on the other side. To be eaten hot with butter, also with sugar and cinnamon if liked. This is one of the nicest ways of freshening stale bread, and is especially convenient when the fire is not in order for toasting. It is called French, Spanish, German, and Nun’s Toast; but Egg Toast seems to best indicate the character of the dish. When fried in deep fat, it may be used as a pudding by serving with a sweet sauce, and is then called Italian Fritters.


From the box of C.N. sold in De Soto, Kansas.

French Toast

2 eggs
1/2 tsp. salt
1 c. milk
8 slices of bread
1 tsp. sugar

Beat the eggs slightly; add salt, sugar, and milk. Strain and dip the bread in the mixture, cook on a well-oiled griddle until brown, turn and brown the other side.

8 servings.

Cathern Nichepor

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