SC - Period French Toast Recipes

[Christine A Seelye-King]

Oh, yeah, that's the stuff.  Mwuahaha, another treasure for my hoard!
Christianna
and yes, we ate leftover Lost Bread for breakfast on Sunday morning!

On Mon, 17 Jan 2000 23:38:37 +0100 Thomas Gloning
<Thomas.Gloning at germanistik.uni-giessen.de> writes:
> 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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