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
Experts have traced the existance of recipes far back into the far past, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to food historians is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans made use of many different aromatic flavours, including many that are still in use today for example basil, mint and asafoetida. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted an eruption in recipe books, the majority of which are now in academic collections. During the succeeding few centuries, the families of Europe competed to offer the most exotic banquets, and as a result chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes common in their social group. Like it or not, the introduction of television gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through 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.
