German Toast

This was… not for me. My guy really enjoyed it and is planning on eating leftovers tomorrow. Me? I struggled through one piece and went and made other breakfast. I knew it was going to happen though. Lack of texture and me are two things that just don’t mix under any circumstances. It was easy to make though and someone enjoyed it (which is why I cook). I also got to tell him all about how to flavor sugar- with lemon zest in this case, but also how you can do it with spent vanilla beans!


“The Time’s food coverage started to take off in the 1870’s, and the fervor of people’s responses seemed to take the editors by surprise. “During the past week, we have received upward of two hundred letters from correspondents in various parts of the country, containing receipts or questions for the ‘Household’ column,” the editors wrote, with evident exasperation. “We have made the best selections we could from them, and must beg the indulgence of correspondents whose letters we are not able to acknowledge this week.” Among the recipes chose were and apple tart scented with rosewater, queen pudding, eggplant gratin, eggs with anchovy said, orange pudding, Welsh rarebit and this one for German toast, which is like deconstructed French toast. You first dip the bread in milk, then coat it in egg before frying it and dusting with sugar. Milk soaks into the bread more quickly than an egg-and-milk mixture and its moisture causes any excess egg coating the bread to slip off, leaving just a thin sheath. After a quick trip to a hot griddle, you end up not with a rich, heavy toast, but a crisp shell encasing a soft belly of milk-soaked bread. I’m a convert.” wrote Amanda Hesser. This, I have to admit, is one of her longer write-ups for an individual recipe I’ve come across.

“December 19, 1875: “The Household.” Recipe signed Christmas”


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