Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Caviar Toast
From Kirmess cook book, 1907
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- one egg
- a cup of milk
- medium thick slices of bakers' bread
- a few drops of lemon juice
Method
Mix egg and milk together and beat until light.
Dip bread in the mixture and fry until golden brown.
Spread with Russian caviar and sprinkle with lemon juice.
Serve while hot.
As published
This recipe was extracted from Kirmess cook book (1907), page 13. The excerpt below is the record exactly as published.
CAVIAR TOAST. Mrs. William Cook. Mix one egg and a cup of milk together and beat un- til light. Take medium thick slices of bakers' bread, dip in milk and egg and fry until a golden brown. Put on plate and spread with Bussian caviar. Sprinkle a few drops of lemon juice
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