[Sca-cooks] payn perdu et. al.

[johnna holloway]

Gaylin Walli wrote: snipped---
> I was aiming to include a
> larger time frame to show the variety of ways in which french toast
> is made today (baked or fried, dipped or poured, sweet or savory)
> and how today's methods mirror those across the ages and within
> our researched time periods.> Iasmin
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Actually in terms of recipes for modern French toast,
you might want to get hold of Marion Cunningham's The
Breakfast Book for its selections. There is an odd variety
of modern french toast that is battered and deep fried,
so that it's akin to a fritter sort of french toast. Also
there is an interesting write-up on pain perdu in
Patricia Bunning Stevens Rare Bits Unusual Origins of
Popular Recipes. [Ohio University Press, 1998].

Johnnae llyn Lewis  Johnna Holloway