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French Toast

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

December, 1867

Beat four eggs very light, and stir with them a pint of milk; slice some baker's bread, dip the pieces into the egg, then lay them in a pan of hot lard, and fry brown; sprinkle a little powdered-sugar and cinnamon on each piece, and serve hot. If nicely prepared, this is an excellent dish for breakfast or tea.

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