Ever wonder what to do with a food once it’s past its prime? A hundred years ago that was often a problem. For example, the homemade bread would often go stale before it was all eaten, and the non-pasteurized milk that most people drank often soured.
The solution was to make a dish that was even tastier than the original foods. The century-old recipe that I found for Sour Milk French Toast calls for – well, you guessed it – sour milk and stale bread.
I had neither sour milk nor stale bread, but decided to give the recipe a try. I used vinegar to “sour” the milk. (Lemon juice would also work.). And, I used day-old homemade bread (though commercially made bread would also work well).
This recipe made a tasty French toast that I’ll definitely make again.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Sour Milk French Toast
2 -3 slices bread
1/2 cup milk
1 1/2 teaspoons vinegar or lemon juice (I used vinegar.)
1 egg, slightly beaten
1/3 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon sugar
2 tablespoons flour
shortening or lard
Stir together milk, vinegar, egg, salt, baking soda, sugar, and flour to create a thin batter. Dip each slice of bread in the batter.
In the meantime, heavily grease griddle or skillet with a mixture of butter, and shortening, or lard. (The old recipe suggests that a mixture of butter and lard might add a nice flavor.) Heat griddle or skillet, and put prepared slices of bread on it. Brown bottom side; flip and brown on other side. Remove from heat and serve immediately.