image from AntiqueClipArt.com Although I always think of French Toast as a breakfast item, apparently it is more versatile. I love to look through old cookbooks and women's magazines, because they have so many "new" ideas that deserve to be re-visited again! I am really starting to research recipes that are meant to use up leftovers or things that might otherwise be wasted, like the heels of bread. French toast has been around for a longer time than I thought; it seems to be Victorian! Imagine French Toast on the 19th century tea table: this recipe for French Toast is from Peterson's Magazine, from the year 1867.
French Toast.
Beat four eggs very light, and stir with them a pint of milk; slice some baker's bread, dip the pieces into the egg, then lay them in a pan of hot lard, and fry brown; sprinkle a little powdered-sugar and cinnamon on each piece, and serve hot. If nicely prepared, this is an excellent dish for breakfast or tea.
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