Ingredients
1 lge egg, beaten
1/4 cup milk
1 tsp vanilla extract
1/4 tsp ground cinnamon
3 slices bread
Directions
Beat the egg, milk,vanilla, and cinnamon together in a flat dish such
as a soup plate or pie pan, that will accomodate the bread and make
it easy to remove the bread once it's wet. Add 1 slice of bread at a
time, turning so that both sides are coated and absorb some of the
liquid. Remove the bread, slice by slice, to a plate. Heat butter or
oil on a large griddle or skillet, reduce the heat, and brown the
bread briefly on each side. Serve with syrup, honey, cooked or raw
fruit, or plain.
Servings: 3 servings
Cinnamon French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
We are able to follow the history of `recipes` way back into the far past, certainly as far into history as the early Egyptians, and potentially, even further back. However, these, old cook books were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which show 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 those who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like parsley and basil. The introduction of these new foods and spices was responsible for an increase in books on cookery, some of which are now in private libraries. During the following few hundred years, the upper-class families of Europe competed with each other to lay on the most exotic banquets, and consequentially the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cooking books are in high demand, mostly due to better eduction, people having increased spare time and a general increase in wealth. The revolution that is television brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cinnamon French Toast recipe.
