SC - Period French Toast Recipes

[Thomas Gloning]

Thanks a lot, Christianna, for your beautiful collection of recipes and
additional material. 

I know nothing about French toasts, so I was wondering if the following
German recipe (about 1445) has something to do with the 'French
Toast'-tradition or its near relatives? Here it goes:

"Wiltu machen gulden snydden So nym eyer doderen saffran vnd salcze vnd
cloppe isz vnd czuch die snyden da dorch vnd backe sij vnd du czucker
dar uff vnd gyp salcze darbij" (Rheinfränkisches Kochbuch, 1445, Nr. 43;
spelling somewhat simplified).

Roughly: 'If you want to make golden slices (of bread), then you must
take egg yolks, saffron and salt and stir it and put the slices through
this mixture, bake it (in hot fat) and put sugar onto it and serve it
with some sauce'. (I am sure, Allison will produce a more accurate and a
more 'English' translation soon.)

There are more German recipes for "Gulden schnitten"-type dishes in
later times. They are mentioned in the dictionaries.

Cheers,
Thomas

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