Do you remember the meals you ate in the 50s? Perhaps you could give these recipes a try…
Alongside smashed avocado on toast and eggs Benedict, bacon and eggs in various forms are a staple of today’s brunch menus. They were used in many breakfast dishes in the post-war years too, setting up family members for the day ahead.
Best French Toast
- 1 slice of white bread per person
- 2 eggs
- ½ pint of milk
A splendid breakfast for a big family is a simple French toast recipe, and it is easy to make. Beat the eggs with the milk and put into a deep soup plate. Soak the slices of bread in the egg mixture. Put the frying pan on the fire with a piece of dripping on it and fry a few rashers of bacon. Lift the bacon out of the pan when cooked and put a dish in the oven to keep hot. Now fry the bread a golden brown and serve the French toast with bacon.
When this recipe was first published in Quicktime Cookery in conjunction with The People’s Friend, it was listed as a quick breakfast. This was despite the corn, ham, milk and margarine having to be simmered for 20 minutes. It was suggested that breakfast should include fruit, cereal and a hot savoury. Although not many of the hot savouries were made using tinned sweetcorn…
You can read the original blog post by clicking here.