Breakfast
Fried toast
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut rather thick slices of stale bread round with a cake cutter;
- spread upon a platter and pour over them a mixture of one cup of milk with an egg beaten into it, then salted slightly.
- Turn the slices until saturated, drain carefully and fry as you would doughnuts in deep hot cottolene or other fat, turning when half done.
- Lay scrambled or poached eggs or a nice mince upon them for breakfast.
Historical transcription
Source method
- 1
Cut rather thick slices of stale bread round with a cake cutter; spread upon a platter and pour over them a mixture of one cup of milk with an egg beaten into it, then salted slightly. Turn the slices until saturated, drain carefully and fry as you would doughnuts in deep hot cottolene or other fat, turning when half done. Lay scrambled or poached eggs or a nice mince upon them for breakfast.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.