Fry'd Toasts

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Cut the penny-loaf into slices a quarter of an inch thick round-ways.
  2. Toast the slices.
  3. In a bowl, combine a pint of cream, three eggs, half a pint of sack, some nutmeg, and sweetener to taste.
  4. Steep the toasts in the mixture for three or four hours.
  5. Heat some butter in a pan.
  6. Fry the steeped toasts until brown.
  7. Lay the fried toasts in a dish.
  8. Melt a little butter and mix what is left.
Original Text
To make fry'd Toasts. TAKE a penny-loaf, cut it into slices a quarter of an inch thick round-ways, toast them, and then take a pint of cream, three eggs, half a pint of sack, some nutmeg, and sweetned to your taste. Steep the toasts in it for three or four hours, then have ready some butter hot in a pan, put in the toasts and fry them brown, lay them in a dish, melt a little butter, and then mix what is left; if
Notes
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