1 loaf frozen french bread dough (or, frozen white bre
1/2 cup flour
1 tbsp sugar
1/2 tsp salt
6 eggs
2 tbsp grated lemon peel (use fresh, pleas, e)
1 tsp lemon extract
2 cup milk
1 melted butter or margarine
Directions
Prepare one loaf French bread as directed on package. Cool. Store
overnight. Cut into 12 equal slices, about 1 inch thick.
Beat together flour, sugar, salt and eggs. Slowly stir in milk,
lemon peel and lemon extract. Soak bread in batter until saturated.
Heat butter in skillet. Cook slices over medium heat on each side
until golden brown. Serve warm with honey, powdered sugar, jam or
maple syrup.
Note: You can use store bought French bread. Day-old gives best
texture to finished product.
Servings: 6 servings
Lemon French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French; Fruit
The History of Recipes
We are able to trace the history of meal recipes far back into ancient history, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into Roman times 25BC a roman called Apicius compiled some scripts which described recipes prepared by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the chefs of Roman times used a good variety of aromatic flavors, including many that are still in use today such as thyme, fennel and dill. As we move on, there were two interesting cookery books dating from the fourteenth century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals on the menues of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new foods and tastes prompted a surge in books on cooking, the majority of which are now in private collections. During the next few centuries, the rich and powerful families of the West tried to lay on the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery books were increasing in popularity mostly due to more people being able to read, people having increased leisure time and having more money to spend. The revolution that is television gave us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Lemon French Toast recipe.
