Friday, August 16, 2013

How to Make French Toast, 1660

"French Toasts. Cut French Bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange."

Robert May, The Accomplisht Cook (1660)

Did you know that "French" is culinary shorthand for "slosh wine all over your breakfast"? With that trick up your sleeve, you'll be mastering the art of French cooking in no time.

1 comment:

  1. Crying. Thank you for the best laugh of the day.


Note: Only a member of this blog may post a comment.