Ingredients
2 slices egg bread
4 eggs
1 pinch of ground cinnamon
1 fruit or maple syrup for garnish
4 tbsp cream cheese, softened
1/2 tsp vanilla
1 tbsp sweet butter or margarine
Directions
Lightly toast two slices of egg bread. When cool, spread with cream
cheese. Beat the eggs. Add vanilla and cinnamon. Dip the cream
cheese-spread bread into the egg mixture. Let it soak. Over medium
heat, melt 1/2 tsp. butter in a large non-stick skillet. Place the
bread in the skillet and pour the remainder of the egg mixture on the
slices. Let them brown. Melt remaining butter in another skillet
over medium heat. When the bottom of the french toast is brown, flip
it into the other pan. Remove when crispy. Serve with fruit or maple
syrup.
Servings: 1 servings
Princess Di's French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these old cook books were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some clay tablets in the Sumerian language 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 making drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he describes how the cooks of his times made use of many different aromatic flavours, including some familiar names for example thyme, mint and parsley. Moving our culinary historical trip onwards, there were a couple of books which date from the 14th Century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that appears on menues today, but rather recipes for the types of food eaten by the nobility of the period. In the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to an explosion in manuscripts on cookery, some of which are now in private collections. Over the following few centuries, the rich and powerful families of Wesstern Europe strove to serve the most exotic banquets, and because of this cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes of the day. When we get to the 1900s, cookery books were starting to become popular mostly due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Princess Di's French Toast recipe.
