Calcium Rich: Orange French Toast With Honey Recipe

Ingredients

1/4 cup plain yogurt, low fat
1 tsp liquid honey
1 egg
1/3 cup skim milk
1/2 tsp orange rind, grated
1/4 tsp vanilla
1 pinch salt
2 slice white or whole wheat bread
1/2 tsp margarine
1 ground nutmeg


Directions

In small bowl, combine yogurt and honey; set aside.

In shallow bowl, beat together egg, milk, orange rind, vanilla and
salt. Dip each bread slice into egg mixture, coating each side well.

In large nonstick skillet, melt margarine over medium heat; cook
bread for 2 minutes per side or until golden brown.

Sprinkle with nutmeg.

Per serving: about 335 calories, 17 g Protein, 10 g fat, 45 g
carbohydrate excellent source of calcium good source of iron Source:
Canadian Living [magazine] Nov 94 also appears in "Choice Menus"
Macmillan Canada, 1993 by Marjorie Hollands and Margaret Howard

[-=PAM=-] PA_Meadows@msn.com


Servings: 1 servings

 

 

Calcium Rich: Orange French Toast With Honey Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Breakfast; French; Fruit


The History of Recipes

We can track the history of meal recipes back into the far past, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these early cook books were just primitive pictorial recipes for preparing meals.

In an interesting twist, the most ancient recipe discovered, according to historians are some tablets in ancient Sumerian which show 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 wonderful.

Continuing our culinary historical journey, we have a couple of interesting cookery books published in the 1300s - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that we all know today, but rather accounts of the types of meals prepared by the chefs of the nobility of the time.

Over the succeeding few hundred years, the upper-class families of Europe tried to serve the most extravagent banquests, and consequentially chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down recipes common in their social group.

When we get to the 20th century, cook books are increasing in popularity due to better eduction, more spare time and being a little richer.

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