French Toast

Making French Toast is as old as time and very simple. It requires a mix of eggs and milk, plus as many bread pieces as toast you are going to make. I’ve never measured; I typically do 5 or 6 eggs for 4 people to eat roughly 6 pieces of French Toast and I do about a cup of milk. The reason for the milk is to make eggs fluffy. I do the same thing when I am making scrambled eggs. They come out thick and tasty and they don’t tend to burn or get “dry” when cooking.

I looked in the 1924 version of the Modern Priscilla Cook Book for French Toast. I wanted to see how it was made in the yesteryear. The following is what they recommend. I’ll give it a try for breakfast and let you know.


  • 2 eggs
  • 1 cup milk
  • 2 teaspoons Splenda Sugar
  • 1/4 teaspoon salt
  • 6 slices bread


  1. Beat eggs slightly
  2. Add milk, sugar and salt
  3. Dip bread in the mixture and saute on both sides until delicately browned
  4. Serve immediately with syrup, jam or marmalade
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