Ingredients
2 tbsp butter
5 large eggs
1 tbsp sugar
1 1/2 cup milk
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
10 slice day-old bread
1 powdered sugar
1 jelly and sour cream
GINGERED SYRUP
2 cup maple syrup
1/3 cup orange juice
1 tsp ground ginger
Directions
Preheat oven to 475øF. and generously butter 2 large baking sheets. In
blender or with a whisk beat eggs, sugar, milk, nutmeg, cinnamon and
salt. Pour into shallow dish; dip bread into egg mixture, allowing as
much egg as possible to be absorbed. Arrange on cookie sheets and
bake about 5 minutes on each side. Combine all ingredients for the
syrup and gently heat. Dust the French toast with powdered sugar and
serve with the syrup, jelly, and sour cream.
Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine
Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Servings: 4 servings
Nutmeg French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
It is quite possible to prove the history of recipes way back into the far past, in fact as far into history as pharonic Egypt, and possibly even further. However, sadly, these ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to academics are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also tells us how the early Romans used a wide range of aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and dill. During the succeeding few centuries, the upper-class families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Nutmeg French Toast recipe.
