SC - Early Period A&S Entries

[Laura C. Minnick]

Puck writes:

"Henisch speaks of the gluttony on Shrove Tuesday to get rid of all the
perishables before lent begins.  One of her passages involves a recipe that
sounds much to me like French Toast:

Pain Perdu:
(redacted/paraphrased): soak slices of bread in wine and rosewater.  Dredge
in beaten eggs and sugar.  Fry, sprinkle with sugar.

thoughts?"

It looks like French Toast to me, too.  Check out "Payn pur-dew", _Two 
Fifteenth-Century Cookery-Books_, p. 42; a little simpler, no wine or 
rosewater, and just the egg yolks.

Rudd Rayfield
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