French toast is a breakfast food served in North America and some countries in Europe. In the United Kingdom The United Kingdom of Great Britain and Northern Ireland[note 7] is a sovereign state located off the northwestern coast of continental Europe. It is an island country, spanning an archipelago including Great Britain, the northeastern part of the island of Ireland, and many small islands. Northern Ireland is the only part of the UK with a land it is sometimes known as Eggy Bread. It is a Christmas time dessert in Portugal and Brazil (rabanada) and an Easter dessert in Spain (torrijas).

Typical French toast is made with bread, cinnamon and eggs. Milk or sugar is commonly added. According to what is popular in local cuisine, many of the spices that are added to bread or egg dishes are included in cooking. This versatile dish is often topped with sugar, butter, fruit, syrup, or other items.

Etymology

"French toast" can be found in print in the United States ^ b. English is the de facto language of American government and the sole language spoken at home by 80% of Americans age five and older. Spanish is the second most commonly spoken language as early as 1871. The Oxford English Dictionary The Oxford English Dictionary , published by the Oxford University Press, is a dictionary of the English language. Two fully-bound print editions of the OED have been published under its current name, in 1928 and 1989. As of December 2008[update], the editors had completed one quarter of a third edition cites usages of "French toast" in English as early as 1660 (toasted bread with wine, orange juice, and sugar), and cites an egg-based recipe of the same name from 1882.

According to the International House of Pancakes, French toast is not necessarily French in origin; it is likely that the recipe dates back to medieval The Middle Ages is a period of European history from the 5th century to the 15th century. The period followed the fall of the Western Roman Empire in 476, and preceded the Early Modern Era. It is the middle period in a three-period division of history: Classical, Medieval, and Modern. The term "Middle Ages" (medium aevum) was coined in times, as "torrijas" in Spain already existed in the 15th century As a means of recording the passage of time, the 15th century was the century which lasted from 1401 to 1500.

It is likely the origin was in Spain during Middle Ages as the recipe was integrated by new Arab ingredients. Its posterior evolution may have been a logical "invention" by different peoples, akin to battering and frying any food.^[1]

A similar dish, suppe dorate, was popular in England during the Middle Ages The Middle Ages is a period of European history from the 5th century to the 15th century. The period followed the fall of the Western Roman Empire in 476, and preceded the Early Modern Era. It is the middle period in a three-period division of history: Classical, Medieval, and Modern. The term "Middle Ages" (medium aevum) was coined in, although the English might have learned it from the Normans The Normans were the people who gave their name to Normandy, a region in northern France. They were descended from Viking conquerors of the territory and the native population of mostly Frankish and Gallo-Roman stock. Their identity emerged initially in the first half of the tenth century, and gradually evolved over succeeding centuries. The name &, who had a dish called tostees dorees.

Preparation

Slices of bread are dipped in a beaten egg and dairy mixture. The slices of egg-coated bread are then placed on a frying pan or griddle A griddle is a piece of cooking equipment. In the industrial world usually it is a flat plate of metal . In the non-industrial world, and in traditional cultures, the griddle may be a stone or brick slab or tablet. It is used over an open flame, or on a stove, to cook many foods, including many flatbreads. The technique of griddling foods may be prepared with a coat of butter or oil, and cooked until both sides are browned and the egg has cooked through. For best results, slice the bread and let it dry overnight. The hardness of the bread keeps the bread from absorbing too much egg and getting soggy.

The cooked slices can be served with toppings including jam, butter, peanut butter, honey, Marmite Marmite is the name given to two similar food spreads: a British (original and first version) produced in the United Kingdom and later South Africa, and a version produced in New Zealand. Marmite is made from yeast extract, a by-product of beer brewing, and is suitable for vegetarians and vegans, vegemite Vegemite or /ˈvɛdʒiˌmaɪt/ is a dark brown Australian food paste made from yeast extract. It is a spread for sandwiches, toast, crumpets and cracker biscuits, and filling for pastries such as Cheesymite scroll. It is similar to British, New Zealand, and South African Marmite and to Swiss Cenovis, maple syrup Maple syrup is a sweetener made from the sap of sugar maple or black maple trees. In cold climate areas, these trees store starch in their stems and roots before the winter, which when converted to sugar, rises in the sap in the spring. Maple trees can be tapped and the exuded sap collected and concentrated. Quebec, Canada, produces most of the, fruit syrup, molasses Molasses is a viscous byproduct of the processing of sugar cane or sugar beets into sugar. The word molasses comes from the Portuguese word melaço, which ultimately comes from mel, the Latin word for "honey". The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of, apple sauce, beans Bean is a common name for large plant seeds of several genera of the family Fabaceae used for human food or animal feed, beef Beef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Middle east, Australia, Argentina, Europe and America, and is also important in Africa, East Asia, and Southeast Asia. Beef is considered a taboo food in some cultures: especially in Indian culture and thence, lard Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative image; however, many contemporary cooks and bakers, whipped cream The term "whipped cream" refers to cream that has been beaten until it is light and fluffy, as by whipping with a mixer, whisk, or fork, fruit, tomato ketchup (when sugar is not used), chocolate, sugar, yogurt, powdered sugar Powdered sugar, also known as confectioner's sugar or icing sugar, is very fine powdered sugar. When intended for home use, it typically contains a small amount of anti-caking agent, marmalade, bacon, duck fat (in Northern Ireland)^{[citation needed]}, treacle Treacle is the generic name for any syrup made during the refining of sugar cane and is defined as "uncrystallized syrup produced in refining sugar". Treacle is used chiefly in cooking as a form of sweetener or condiment, cheese (often with ham), ice cream, gravy or various nuts such as pecans. Heating the oil or butter with chopped garlic, chillies or onions is effective to add flavor.

Variations

Stuffed French toast is two pieces of French toast that are stuffed with bananas, strawberries, or other fruit. It is usually topped with butter, maple syrup, and powdered sugar.^[2]

Regional variations

Former British empire and the United States

In the United States, distinctive regional or ethnic breads have sometimes been preferred. In the New York metropolitan area, particularly within the Jewish-American communities, but also beyond them, it is common to make it with challah Challah (Hebrew: חלה) also known as khale (eastern Yiddish),(German and western Yiddish), berches (Swabian), barkis (Gothenburg), bergis (Stockholm), chałka (Polish) and kitke (South Africa), is a special braided bread eaten by Ashkenazi Jews and most Sephardic Jews, on the Sabbath and holidays. In many Jewish-American households it is traditional to use the leftover challah from Friday night Sabbath dinner to make French toast on Sunday morning. In the Western and Southwestern US, some restaurants prepare it with Sourdough Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast does not produce comparable results. In comparison with yeast- bread.

In Canada, the most popular topping is maple syrup Maple syrup is a sweetener made from the sap of sugar maple or black maple trees. In cold climate areas, these trees store starch in their stems and roots before the winter, which when converted to sugar, rises in the sap in the spring. Maple trees can be tapped and the exuded sap collected and concentrated. Quebec, Canada, produces most of the.^{[citation needed]}

In the United Kingdom it is often savory and known as "eggy bread" or "Gypsy toast" or "bread dipped in egg" in South East Wales. It is sometimes known as "Poor Knights of Windsor". Another name occasionally used is "French fried bread" but this should not be confused with "fried bread", which is white bread fried in butter or, infrequently, fat left over from frying bacon or sausages. One variation has marmite Marmite is the name given to two similar food spreads: a British (original and first version) produced in the United Kingdom and later South Africa, and a version produced in New Zealand. Marmite is made from yeast extract, a by-product of beer brewing, and is suitable for vegetarians and vegans spread on the bread before dipping. In Scotland it is also served with sliced sausages, served like a sandwich.

In Australia and New Zealand, French toast is a breakfast or brunch dish, made by pan-frying individual sliced bread or baguette A baguette , also known in English as French stick or French bread, is "a long thin loaf of French bread" that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases slices dipped in a mixture of egg, sugar, and spices. It is sometimes served with banana and fried bacon, and topped with maple syrup. A more basic version, popular in the past in outback Queensland and northern New South Wales, uses a plain egg-and-milk mixture, with toppings and/or side dishes added after cooking, and is or was known as "fairy bread" (this should not be confused with the children's party food Fairy bread). Another popular variation in New Zealand uses a mixture of eggs yolks, milk and grated cheese to make a savory breakfast food.

In Hong Kong Hong Kong is one of the two special administrative regions of the People's Republic of China; the other is Macau. Situated on China's south coast and enclosed by the Pearl River Delta and South China Sea, it is renowned for its expansive skyline and deep natural harbour. With land mass of 1,104 km2 (426 sq mi) and a population of seven million, French toast, called 西多士 (Cantonese Cantonese is a Chinese dialect spoken in and around the city of Guangzhou in Southern China, by the majority population of Hong Kong and Macau, and as a lingua franca of Guangdong province, eastern Guangxi province, and some neighbouring areas. It is used in Hong Kong and Macau as the de facto official spoken language of government and instruction IPA: [sɐ́i tɔ́ sǐ]; Jyutping Jyutping is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. Its formal name is The Linguistic Society of Hong Kong Cantonese Romanization Scheme. The LSHK promotes the use of this romanization system: sai1 do1 si2; Mandarin The latter grouping is defined and used mainly by linguists, and is not commonly used outside of academic circles as a self-description. Instead, when asked to describe the spoken form they are using, Chinese speaking a form of non-Standard Mandarin will describe the variant that they are speaking, for example Southwestern Mandarin or Northeastern Pinyin Pinyin , or more formally Hanyu Pinyin (汉语拼音 / 漢語拼音), is currently the most commonly used romanization system for Standard Mandarin (标准普通话 / 標準普通話). Hànyǔ (汉语 / 漢語) means the Chinese language, and pīnyīn (拼音) means "phonetics", or more literally, "spelling sound" or ": xīduōshì; "western toast", but actually an abbreviation of "法蘭西多士", "French toast"), is available all day round but is particularly popular for breakfast Breakfast is the first meal of the day. The word is a compound of "break" and "fast", referring to the conclusion of fasting since the previous day's last meal. Breakfast meals vary widely in different cultures around the world but often include a carbohydrate such as cereal or rice, fruit and/or vegetable, protein, sometimes and afternoon tea In Kenya, tea is served scalding hot with milk and is usually quite sweet. In northern Kenya, tea time is used not so much as a snack, but a mid afternoon break time from work to rest, cool off, and drink tea. It was customary to always return home during work breaks for meals (lunch); and tea would be served at this time in Hong Kong-style western restaurants and cha chaan tengs A cha chaan teng is a type of Chinese tea restaurant commonly found in Hong Kong, known for its eclectic and affordable menus which include many dishes from Hong Kong cuisine and Hong Kong-style Western cuisine. This type of restaurant is also popular in Macau. They can also be found in the Chinatown districts of many Western countries. It is made by deep frying stacked sliced bread dipped in beaten egg or soy, and served with a slab of butter and topped with golden syrup, or sometimes honey Honey is a sweet food made by honey bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties. Two slices are normally used and a sweet filling is usually added, either peanut butter Peanut butter is a food paste made primarily from ground dry roasted peanuts, popular in North America and the Netherlands. It is mainly used as a sandwich spread, especially in the iconic peanut butter and jelly sandwich. The United States and China are leading exporters of peanut butter, kaya Coconut jam, coco jam, or kaya is a food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar, or more rarely jam. In other non-Cantonese speaking parts of Greater China Greater China is a term use to refer to commercial ties, cultural interactions, and prospects for political unification among ethnic Chinese. As a "phrase of the moment", the precise meaning is not entirely clear, and people may use it for only the commercial ties, only the cultural actions, or only the political prospects, while others, it is usually called 吐司 (Pinyin Pinyin , or more formally Hanyu Pinyin (汉语拼音 / 漢語拼音), is currently the most commonly used romanization system for Standard Mandarin (标准普通话 / 標準普通話). Hànyǔ (汉语 / 漢語) means the Chinese language, and pīnyīn (拼音) means "phonetics", or more literally, "spelling sound" or ": tǔsī; literally "toast").

In India, the version is salted rather than sweet. The egg is beaten with milk, salt, green chili and chopped onion. Bread is dunked into this mixture and is deep fried in butter or cooking oil. It is normally served with ketchup.

In Sri Lanka and Burma Burma, officially the Union of Myanmar, is the largest country by geographical area in Indochina . The country is bordered by People's Republic of China on the north-east, Laos on the east, Thailand on the south-east, Bangladesh on the west, India on the north-west and the Bay of Bengal to the south-west with the Andaman Sea defining its southern, it is known as Bombay Mumbai (Marathi: मुंबई, Mumbaī, IPA: [ˈmʊm.bəi] ), formerly called Bombay, is the capital of the Indian state of Maharashtra. It is the most populous city in India, and the second most populous city in the world, with a population of approximately 14 million. Along with the neighbouring urban areas, including the cities of Navi Toast.

Europe and Latin America

In Italy a variation is served as mozzarella in carrozza ("mozzarella in carriage"). In this version a slice of fresh mozzarella Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can keep is sandwiched between two slices of bread and the whole dipped in egg and fried. It can be seasoned with salt, but is not sweet like French toast and is not eaten for breakfast. It is often topped with a tomato sauce, which is then sometimes garnished with some chopped parsley and grated cheese to make three broad stripes of green, white and red, the colors of the Italian flag The flag of Italy is a tricolour featuring three equally sized vertical pales of green, white and red, with the green at the hoist side. In its current form it has been in use since 19 June 1946 and was formally adopted on 1 January 1948.

In Greece it is called αυγόφετες ("eggslices") and is typically made out of slices of bread leftovers soaked in milk or water to soften it, dipped in egg, fried in oil and eaten with sugar and cinnamon, cheese, jam or just by itself. It is usually eaten as breakfast foodcold or snack.

In Spain, it is called torrijas and is typically made during Lent Lent in the Western Christian tradition, is the period of the liturgical year leading up to Easter. The traditional purpose of Lent is the preparation of the believer — through prayer, penitence, almsgiving and self-denial — for the annual commemoration during Holy Week of the Death and Resurrection of Jesus, which recalls the events linked to, out of thick slices of bread soaked in milk or wine, dipped in egg, fried and then drenched in spiced honey or cinnamon.

In Portugal, it is called fatias douradas or rabanadas and is typically made during Christmas, out of slices of bread leftovers (when it's too hard to be eaten normally) soaked in milk or water to soften it, dipped in beaten eggs, fried in the least amount of vegetable oil possible (to prevent it from soaking up and becoming too greasy) and then sprinkled with sugar and cinnamon, soaked in a syrup made with water, sugar, cinnamon sticks and lemon skin or in Port or Madeira wine. It is usually eaten cold as a dessert or a snack.

In Brazil, it is called rabanadas and follows the Portuguese recipe. It is quite often used to celebrate a birth, as well as at Christmas, Easter and New Year celebrations. It is traditionally made out of a special loaf of bread available at bakeries during those holidays - 'Pão de Rabanada' - and always bought the day before. After fried it is sprikled with sugar and cinnamon and nothing more. A variant consists in adding some red wine to the milk. It may be eaten hot or cold.

In Germany, the Arme Ritter (poor knights) are made from bread leftovers as a fast and simple meal. There are several local alternatives in serving: with a mix of sugar and cinnamon, filled with plum-jam or with vanilla sauce. Sometimes it is made with wine instead of milk, and therefore called Betrunkene Jungfrau, drunken virgin.

In the Netherlands, it is Wentelteefjes and is made from bread leftovers with milk and a mix of sugar and cinnamon, baked in butter.

In the ex-Yugoslavian nations it is made with fairly thick pieces of bread. It is usually enjoyed with sour cream, cheese, jam or just by itself.

In Russia, the бедных рыцарей (Bednykh rytsarey/poor knights) are made of white bread, soaked in milk and egg and afterwards fried in a pan with oil. They are eaten salted. The recipe was better known before the Russian Revolution The Russian Revolution is the collective term for the series of revolutions in Russia in 1917, which destroyed the Tsarist autocracy and led to the creation of the Soviet Union. In the first revolution of February 1917 , the Tsar was deposed and replaced by a Provisional government. In the second revolution, during October, the Provisional.^{[citation needed]}

In Hungary, it is called Bundáskenyér (fluffy bread) and served as a breakfast food. It is dipped in a mixture of milk, beaten eggs, salt and pepper before frying, and usually served with onions and tomatoes, mayonnaise, or ketchup.

In Bulgaria, it is called Пържени филийки (literally, fried slices). It is considered breakfast food, and very popular with children. It is prepared by dipping the stale bread slices (white bread) in thin batter of milk or yogurt, eggs, and some flour, and frying in sunflower oil to golden on both sides. Goes well with any preserves, honey, dusted with powder sugar, or with white Bulgarian cheese.

Pain perdu

In France, Belgium, New Orleans New Orleans (pronounced /njuː ˈɔrliənz/ or /ˈnjuː ɔrˈliːnz/, locally [nuː ˈɔrlənz] or [ˈnɔrlənz]; French: La Nouvelle-Orléans [la nuvɛlɔʁleɑ̃] ) is a major United States port and the largest city and metropolitan area in the state of Louisiana. The New Orleans metropolitan area, (New Orleans–Metairie–Kenner) has a, Acadiana Acadiana, or The Heart of Acadiana, is the official name given to the French Louisiana region that is home to a large Francophone population. Of the 64 parishes that make up Louisiana, 22 named parishes and other parishes of similar cultural environment, make up the intrastate region, Newfoundland A former colony and dominion of the United Kingdom, it became the tenth province to enter the Canadian Confederation on 31 March 1949, named simply as Newfoundland. Since 1964, the province's government has referred to itself as the Government of Newfoundland and Labrador, and on 6 December 2001, an amendment was made to the Constitution of Canada and the Congo a similar but distinctive food is called pain perdu, or "lost bread", since it is a way to reclaim stale, "lost", bread: hard bread is softened by dipping in a mixture of milk and eggs, then deep fried Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and traditionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with syrup.

New Orleans pain perdu is a local variation of French toast made from left over New Orleans-style French bread, which resembles a French baguette, but has a crunchier exterior and a lighter interior.

History and geographical spread

Where a stale, crunchy bread might seem unappetizing, using the bread in cooking solves the problem without waste. One way is to soak the bread in eggs and fry it. The origins of the recipe are unknown, although a version appears in the 4th century Roman cookbook, often attributed to Apicius Apicius is the title of a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin ("Aliter dulcia: siligineos rasos frangis, et buccellas maiores facies. in lacte infundis, frigis [et] in oleo, mel superfundis et inferes." - "Another sweet: Break grated Sigilines (a kind of wheat bread), and make larger bites. Soak in milk, fry in oil, douse in honey and serve."). This was also known as Pan Dulcis. Similar dishes have existed in many countries and under many names, known in Medieval Europe as:

• Austria: Pofesen (a medieval type of shield whose shape resembles a slice of bread)
• Spain: torrijas" (first citation in XV Century, by Juan del Encina. They could be quite similar to "Aliter dulcia", although there are many other variants)
• Croatia: pohani kruh
• England: suppe dorate (Italian for "gilded sippets")
• France: pain perdu (literally, "lost bread")
• Germany: Armer Ritter (literally, "poor knight"; the name is sometimes meant to originate from poor knights in Medieval times, having not enough gold to pay for meat, and thus eating old bread slices, coated with egg and fried^[3] )
• Hungary: bundás kenyér (literally, "fluffy bread" or "bread with fur")
• Lebanon: pain perdu
• Portugal: rabanadas or fatias douradas (literally, "golden slices of bread")
• Yugoslavia and some successor republics: прженице - prženice

Modern versions occur in countries under other names:

• Belgium: verloren brood, wentelteefjes, gewonnen brood, or gebakken boterhammen (literally "lost bread", "won bread", or "baked sandwiches" as it was traditionally made from stale bread) in Flanders Flanders (Dutch: Vlaanderen , French: Flandre, German: Flandern) is the (political) community of the Flemings but also one of the institutions in Belgium, and a geographical region located in parts of present-day Belgium, France, and the Netherlands. Over the course of history, the geographical territory that was called "Flanders" has, pain perdu (literally, "lost bread") in Wallonia
• Brazil: rabanada or "fatia parida"(in the northeast region of Brazil)
• Bulgaria: пържени филии - părzheni filii ("fried slices [of bread]")
• Bosnia: prženice
• Canada (in francophone regions): pain doré (literally, "golden bread")
• Czech Republic: chleba v kožíšku (literally, "bread in the little coat")
• Denmark and Norway: arme riddere (literally, "poor knights")
• England: Eggy Bread and Gypsy Toast
• Estonia: piilud ("ducklings")
• Finland köyhät ritarit ("poor knights") when eaten plain or with butter, rikkaat ritarit ("rich knights") when rolled in powdered sugar, sprinkled with it until fully covered or alternatively covered with whipped cream to provide the white base, and an eye of red colored jam added in the center.
• Greece: αβγόφετα (avgófeta, literally "egg-slice")
• Guatemala: Tostadas a la francesa
• Hong Kong: 西多士 (meaning "western toast")
• Israel: פרנץ׳ טוסט
• Indonesia: roti telur (meaning "egg bread")
• Macedonia: Пржено лепче
• Mexico: pan francés, torreja (north of Mexico)
• Netherlands: wentelteefjes (etymology unclear, wentelen = "to turn over", teefje = "female dog", or "wentel 't eefjes" = "turn it for a short time"). Used in some parts of Flanders, Belgium as well.
• Norway: 'Arme riddere' = 'Poor knights'
• Pakistan: meetha thoasth (literally, "sweet toast")
• Philippines: Cheesy French toast , often eaten with maple or chocolate syrup
• Portugal: 'rabanadas' sliced baguette coated in an egg wash, fried in oil and coated with sugar and cinnamon. Usually eaten over Christmas holiday.
• Poland: 'grzanki francuskie' (literally, "French toasts")
• Romania: frigănele
• Russia: гренки - grěnki
• Serbia: Prženice
• Scotland: Gangsta Bread (Glasgow's east end), French Toast, Gypsy Toast, Eggy Bread
• Slovenia: Šnite (literally and coloquially, "Slices")
• South India and Sri Lanka: Bombay toast
• Spain: torrija
• Slovakia: chlieb vo vajíčku (literally, "bread in the egg")
• Sweden: fattiga riddare (literally, "poor knights")
• Switzerland: Fotzelschnitten ("rascals' slices")
• Turkey: yumurtalı ekmek (literally, "bread with eggs"), or ekmek balığı (literally, "breadfish" / "fish of bread")
• Ukraine: гринки - hrynky
• United Kingdom: 'poor knights of Windsor', 'Gypsy Toast' and in parts of Cumbria, 'Pandora'.
• US: Overwhelmingly French toast, though it may on rare occasion be called German toast, Spanish toast, nun's toast, egg toast, or French fried pudding.^[4]

See also

• Egg in the basket

References

1. ^ For French Toast Lovers, IHOP Offers a Festival Of Flavors
2. ^ Recipes : Stuffed French Toast : Food Network
3. ^ German article about the origins of the name Arme Ritter (and a few other German dishes with strange names)
4. ^ Hearn, Lafcadio (c1885). "Page 205". La Cuisine Creole (Second Edition ed.). New Orleans: F.F. Hansell & Bro.. p. 205. http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=creo&PageNum=213. Retrieved 2007-04-20. "Beat four eggs to a quart of milk, sweeten and flavor to taste, cut slices of baker's bread and steep them until thoroughly saturated, then fry in hot butter and serve."

• Odilie Redon et al., The Medieval Kitchen: Recipes from France and Italy (Univ. Chicago Press, Chicago, 1998).
• John F. Mariani, The Encyclopedia of American Food and Drink (Lebhar-Friedman, New York, 1999).
• Craig Claiborne, Craig Claiborne's The New York Times Food Encyclopedia (Times Books, New York, 1985).
• Fannie Farmer, The Boston Cooking-School Cook Book (Little, Brown and Co., Boston, 1918) [1]

External links

• From Lost Bread to French Toast

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