History of french toast
Actually, the origin of French toast was not very much clear, and it was not invented in France. ‘French toast’ came from the United States of America and, the name “French Toast” was first used in the 17th-century England. Specifically, it was being created in 1724. The name “French” came from the chef who made it first. His name was Joseph French.
This story, of course, is pure fiction, and there are numerous references throughout the history of what is now called, in the North America, French toast. Indeed, there are various kinds of cookbooks from the Middle Ages throughout Europe and they even give the traditional recipes for French toast.
Further, the name French toast dated back to 18th century, with the references of earliest popping up in the mid of 17th century, before the story of the grammatically more inept Joseph French. Before that time, it was also known and called as Spanish toast, German toast, and a variety of other names.
North Americans were called it as French toast for very similar reasons as to why they call for fried potato strips as French fries. Simply that’s why they were popularized in America by French immigrants.
History explores aren’t sure of the origins of French toast but it trace back to a cookbook written in the 4th century in Rome, it was called as pan Dulcis. Before the French people called as French toast pain perdu, they called it as pain a la Romaine which means “Roman bread.”
What is Pain Perdu in french toast
The literature meaning of the ‘Pain Perdu’ is lost bread in the French region. Why lost bread? Originally, people made French toast from a day old bread in order to make use of bread that would otherwise have been thrown away.
Referring to using up a day-old bread before it goes to expire. In France, thick slices of bread are cooked in a sweetened, mixture of vanilla custard, then fried in a buttered a nonstick griddle or by a skillet on medium heat and often topped with powdered sugar, whipped cream, or berries instead of whipped cream.
The use of french toast
After a Centuries later, French toast has spread over many cultures around the world, each of people who have created their own unique recipes gave the unique and unbelievable taste. Irish toast is a little bit different than French toast. The Irish don’t like to eat bread. Instead, bread is dunked into a dish by mixing whiskey, then thrown in the trash. Then after The whiskey is drunk from the dish. In Morocco, French toast is made by slicing a flatbread into long pieces, dusting it by using powdered sugar, and dipping into a syrup for a sweet finger food. And Italians are enjoying their French toast in a sandwich form, where one slice of bread is spread with cheese called ricotta cheese, drizzled it with honey, and sprinkled with well-sliced almonds and a bit of cinnamon powder, then topped off with a second sliced bread to finish.
Recipes for French toast Through the Time
4th century: Another sweet dish in that century, Break fine white bread into large pieces by removing the crust, soak in the dip of milk, beaten eggs and Fry in oil, topped it with honey and serve.” Cookery and Dining in Imperial Rome, translated and edited by Joseph Dommers Vehling
1450: Take some slices of white bread and trimmed. So that they will have no crusts. Make those slices square and lightly grilled so that they are colored with the fire. Then take eggs beaten together with sugar and a little rose water and soak the slices of bread and fry them a little using a frying pan with a little butter, turning them very frequently so that they will not burn, top with a little rose water colored yellow with a little saffron and plenty of sugar.”
-The Medieval Kitchen, Recipes from the France and Italy, Odilie Redon et al recipe translated from Libro de arte coquinaria, Maestro Martino
1887: American Toast- One egg thoroughly beaten, add one cup of sweet milk, and a little bit salt. Slice the light bread and dip into the mixture. Then brown on a hot, buttered griddle with butter, and serve in hot.–White House Cook Book, Mrs. F. L. Gilette 
1906: Cut the bread as for toast, without removing the crust. Beat egg slightly and add milk. Dip bread slices into milk mixture by moistening well on both sides. Get a hot skillet and Cover the bottom with butter. Brown moistened bread quickly dipped. Don’t cook more than two or three slices at a one time. If you cooked too slowly, toast would be greasy. Drain and sprinkle while hot with confectioner’s sugar and mixed cinnamon together.
-Every Woman’s Cook Book, Mrs. Chas. F. Moritz 
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