This sample is notably simple: the listed seasoning is salt, with no vanilla or sugar added to the soaking mixture. Bread thickness and how long it is dipped affect what happens in the pan.
Ingredients from the selected recipe
- 3 eggs
- 1½ cups milk
- 1 teaspoon salt
- 9 slices bread
- A little fat for the pan
Method
- Beat the eggs slightly and add milk and salt.
- Dip the bread in the mixture.
- Cook in a frying pan with a little fat, browning both sides and making sure the egg mixture is cooked through.
Modern reading and kitchen notes
Cooking the egg mixture through is a modern safety clarification, not an extra recipe. Avoid treating fast browning as sufficient if the center remains raw. Keep remaining egg-and-milk mixture chilled and do not reuse it as an uncooked sauce. The source does not define slice thickness.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety