Ingredients
2/3 cup cottage cheese, lowfat
1/4 cup skim milk
2 tbsp sugar
1 large egg white
1/2 tsp vanilla extract
4 slice whole grain bread
Directions
: Perheat the oven to 425. In a food proscessor or blender,
whirl the cottage cheese, milk, sugar, egg, egg white, & vanilla for
about 1 minute or until smooth. Transfer the mixture to a shallow
dish, place the bread in it, and let stand for 10 minutes. Turn the
bread over and let stand another 10 minutes. Meanwhile, grease a
baking sheet & place it in the perheated oven for 7 minutes.
: Remove the baking sheet from the oven, place the bread on it,
and bake for 6 minutes. Turn the bread over & bake 5 to 6 minutes.
Turn the bread & bake 5 to 6 minutes longer or until golden brown.
: Cal 149, fat 3g, sodium 369mg, cholesterol 55mg, Cal from fat 18%
From: Readers Digest Live Longer Cookbook
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80�
Servings: 4 servings
Baked French Toast (Ovo Lacto) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Much later, in Roman times a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. Aspicius tells us how the cooks of his times used a good variety of herbs and spices, including a few that will be familiar to modern chefs like basil, mint and parsley. Continuing our culinary historical journey, there are a couple of books which date from the 14th Century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that appears on menues today, but instead recipes for the types of meals on the tables of the nobility of the period. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from middle-east cuisine, including coriander, parsley, and basil. The introduction of these new herbs and spices created an explosion in manuscripts on cookery, some of which are kept safe in private collections. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Baked French Toast (Ovo Lacto) recipe.