French Toast (Sweet Batter)
You'll need: Shallow bowl, Griddle or skillet. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.
Ingredients
- 710ml (3 cups) Milk
- 200g (4) Eggs, slightly beaten
- 1.7g (¼ tsp) Salt
- 20g (1 ½ tbsp) Sugar
- 540g (18 slice) Bread, dry, sliced
Instructions
- 1
Beat the milk, eggs, salt, and sugar together well.
- 2
Dip the bread slices in the milk and egg mixture.
- 3
Fry on a greased griddle until browned on one side, then turn and fry on the other side.
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French Toast
Ingredients
- 13 — 14½-ounce cans Milk, evaporated
- 6 quarts (6 No. 56 dippers) Water (for milk)
- 60 eggs (3 No. 56 dippers) Eggs, slightly beaten
- 1 ounce (2 mess kit spoons) Salt
- ¾ pound (½ mess kit cup) Sugar, granulated
- 300 slices Bread, dry, sliced
Instructions
- 1
Mix milk and water; add beaten egg, salt, and sugar. Mix well.
- 2
[Dip slices of bread in milk and egg mixture.
- 3
Fry on greased griddle until brown on one side. Turn and fry on other side.
Typed from the page scan above. If the two disagree, go with the scan.
What we changed
- Cut from the book’s 100 servings to 6 servings.
- Swapped “Milk, evaporated” for “Milk, whole”.
- Scaled 5 amounts and rounded each to a kitchen measure, like ½ cup.
- Fixed 2 fractions the scan of the 1946 page misread.
- Tidied 2 ingredient names.
- AI rewrote the method for a home kitchen. Tap As printed at the top to compare.
Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.
Where this recipe comes from
It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.
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