Breakfast
German toast
German toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the slices and cut into strips twice as wide as your middle finger and about as.
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.
- Pare the slices and cut into strips twice as wide as your middle finger and about as long.
- Toast quickly on both sides, butter lightly and serve very hot.
Historical transcription
Source method
- 1
Pare the slices and cut into strips twice as wide as your middle finger and about as long. Toast quickly on both sides, butter lightly and serve very hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.