Pauline • Link
from "Pepys at Table"
(referenced to July 13, 1665 entry)
from Patrick Lamb "Royal Cookery" 1710
"Take two French rolls or more according to the bigness of your dish, and cut them in thick slices, as thick as your finger, crumb and crust, lay them on a silver or brass dish, put to them a pint of cream, 1/2 pint of milk, strew over them beaten cinnamon and sugar, turn them frequesntly till they are tender soaked, so as you can turn them without breaking; so take them with a slice or skimmer for your cream; break 4 or 5 raw eggs, turn your slices of bread in the eggs and fry them in clarified butter; make them a good brown colour, not black; take care of burning them in frying; scrape a little sugar round them, have a care you make them not too sweet. You may well serve them hot for a 2nd course, being well drained from your butter in which you fried them; but they are most proper for a plate of a little dish for supper."
What we call "French Toast" out here in my life. I am therefore quite taken with the beginning instructions to "take two French rolls...". And we too go for a "good brown colour, not black." And we call that "beaten cinnamon and sugar" 'cinnamon sugar'.
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