Talk:French toast/Archive 1

Archive 1

France

So the first word that comes to an American mind to replace the word "French" is the word "Freedom". How flattering! I thought that most americans did not even know the Statue of Liberty was French too. Well the word "French" comes from "Franc" or "Frank" which meant "Free" in old German language (While "Allemand" would mean "all the men" ?) . It was the name of a federation of tribes in the Rhine valley. So we are back to our roots. France, the land of the free, and that comes from an American's mouth, a Republican I believe. what a fantastic compliment !

"French toast" used to be called "Pain perdu" ,as mothers made it with stale bread which otherwise would be lost. Never had it for 60 years now. I said "pain perdu" (wasted bread) not "Peine perdue"(wasted effort). Now French dressing is the most horrible thing I ever had with a salad. I stick to home made vinaigrette. And French mustard should be eliminated too, not just renamed. Anything else "French" , oh, well those things, but you already call them Condoms, after the name of a little French town (please stop stealing their road signs, by the way) Now I have doubts about "French windows" (we do not call them that, of course, just "portes-fenêtres"). If they take them out of the White House, does it mean that Presidents will have in the future to go (and jump) through American windows ? And as for taking a french leave, that is, of course, "filer à l'Anglaise" Which I do now. J P Corbasson, Caen, Normandie

yes i like it —Preceding unsigned comment added by 190.143.11.252 (talk) 01:09, 16 March 2009 (UTC)

We're six months on from this stupid little dispute about the name of breakfast foods. Does any of it belong in an encyclopedia? David Clayworth.

Alright, since the elephant in the room seems not to have been addressed, (which is bizarre) I'll ask: What is it called in France, and if it isn't eaten at all in France (which seems quite unlikely since plenty of other Western European nations are listed), why is that the case? —Preceding unsigned comment added by 99.241.4.205 (talk) 14:09, 17 August 2010 (UTC)

french toast has nothing to do with france despite its name.french toast as we know it today is an American food especially with syrup.origins of french toast go back to ancient Greece. —Preceding unsigned comment added by 96.250.236.192 (talk) 19:53, 14 May 2011 (UTC)

Hungary/Bundáskenyér

Someone translated "Bundáskenyér" as "coated bread". "Bundás" means fluffy and "kenyér" means bread in Hungarian. Accordingly, in Hungarian it is known as fluffy bread, so I am changing it in the article. —Preceding unsigned comment added by Bundas (talk • contribs) 02:10, 27 March 2010 (UTC)

jam sandwich

should that be made from a jam sandwich, or made into a jam sandwich?

P.S. people who confuse etymology with meaning (french and free) remind me of many hours I used to spend arguing with idiot fundamentalists

Which entree?

"popular as a breakfast entree": Is french toast popular as a breakfast starter dish or as a breakfast main course in the US? Entree means starter in English English and main course in US English, so the wording is ambiguous. Main course matches my experience so I've replaced entree with that. Jamesday 13:21, 7 Feb 2004 (UTC)

I'm not even sure if "breakfast starter dish" exists in US cuisine. I'm under the impression people generally just have a single dish or bowl of stuff for breakfast, plus beverage. The idea of "courses" doesn't really apply to breakfasts here.

Eaten with ketchup/catsup?

Anyone eat french toast with ketchup/catsup? Anyone ever even heard of anyone eating french toast with it? (Maybe this is just one of those weird things grandma used to do.)   –radiojon 02:33, 2004 Oct 3 (UTC)

I have never seen anyone eat with ketchup. But now that I think about it, there is no reason french toast can't be eaten with it. People eat bread or egg with ketchup and it's odd to think one cannot eat a mix with ketchup. The recipe of French toast I'm familiar with, added sugar and cinammon to the eggs and milk mix and cinammon doesn't go really well with ketchup. Revth 16:32, 15 Oct 2004 (UTC)

My husband does it. He's from Scotland, and he thinks it's bizarre that I put sugar and syrup on mine.

I've never seen or heard about ketchup on French toast. This is the first I've read about it. Seems like an unlikely combination to me. H Padleckas 06:01, 30 January 2006 (UTC)

I only ever eat 'french toast' (or 'eggy bread' as we've called in my family for, oh, 25+ years) *with* ketchup. Until I looked at this article I never even knew that people ate it with syrups and stuff. Of course, my recipe is just to beat two eggs with a splash of milk, dip the bread in and fry it. Have never used sugar or cinnamon to make it. I'm British (English) by the way, perhaps that has something to do with it? Demos99 16:00, 23 March 2006 (UTC)

Probably - Scottish here, and the recipe cooked by my family (it's my dad's signature - and only - dish) is the savoury version. However, since I have a sweet tooth, I tend to use eggs and milk, then season half the slices with salt/pepper/ketchup and the other half with sugar. Entree and dessert on one plate! However, the mention of orange juice being used instead of milk sound truly bizarre - I'll have to try it some time. Cammy 19:42, 10 June 2006 (UTC)

I'm surprised that people put syrup or milk or ice cream *blegh* into the recipe. I'm Irish and I've always had it with 2 slices of bread dipped in beaten egg, then fried and eaten with some worchestershire sauce to drizzle over it and ketchup to dip. Mmmm... hungry now. --ISeeDeadPixels 17:43, 1 March 2007 (UTC)

I've eaten it with KETCHUP for the twenty or so years of my life. I recall going out to breakfeast with friends and being SHOCKED that everyone poured SYRUP, of all things, onto their French Toast. I was utterly disgusted. My parents had raised me on French Toast with syrup (with them being firm believers themselves)... Anyways--> I added on ketchup to the list (I mean there can't be more nutters who eat French Toast with peanut butter than ketchup, now can there?) (June 05, 2006)

Nowhere in New Zealand is French toast ever served with tomato sauce/ketchup. It has always been maple syrup. --JNZ (talk) 09:53, 6 April 2008 (UTC)

Not with tomato ketchup, but with fried tomatoes and bacon. A little salt and pepper mixed in with the beaten egg, dip thick white bread, lightly fry until the outside is mottled yellow and brown but the inside is still moist, set aside and fry the bacon and tomatoes, then build up a stack of the slices, with an arrangement of bacon and squished tomato spread between each pair of slices.

Once you're about four or five slices high, carve off chunks with a knife and fork and eat. Yummm. ErkDemon (talk) 01:05, 7 June 2008 (UTC)

Eggy bread with ketchup? Is the Pope a Catholic? Come on, we Brits will put ketchup on anything, and especially anything that's found its way onto our greasy fry-up or a cooked breakfast. After all, a dollop of red on yer brekky counts as one of your 5-a-day portions of fruit or veg, innit. Traveller palm (talk) 17:04, 18 March 2009 (UTC)

The comments of this section are the best. Eggy bread. What a name! Format (talk) 08:20, 1 July 2009 (UTC)

The list of toppings in the article is truly bizarre, but while I can appreciate strange variations of a dish, why does it say the ketchup should be sugar-free? (Can you even get sugar-free ketchup?) —Preceding unsigned comment added by 75.73.70.113 (talk) 00:10, 9 November 2010 (UTC)

My father (Canadian) ate it with ketchup, so I did. I didn't know it was unusual until I ordered French toast in a restaurant in my twenties, and my three companions stared at me with horror when I put ketchup on the French toast. —Preceding unsigned comment added by 173.180.213.197 (talk) 02:35, 9 November 2010 (UTC)

I eat it Eggy bread with Tomato Sauce (ketchup) and I'm English. I eat it with a fry up or with bacon. I would eat fried egg on toast with tomato sauce, and eggy bread is essentially the same. My friend had a sweet one in a Canadian café though Sweetie candykim (talk) 13:17, 29 July 2011 (UTC)

Apparently some people do, I don't personally know anyone who does. I doubt it's common enough to warrant a place in the article summary over other toppings. 86.101.168.247 (talk) 08:59, 23 February 2013 (UTC)

It's the most common way to eat it in the UK & Ireland, the world is not the USA, let's not go over this all again, eh? 阝工巳几千凹父工氐 (talk) 10:37, 25 February 2013 (UTC)

stuffed

what about stuffed french toast? yum! i think it has cream cheese and fruit in it, but i could be wrong. only had it once. — Omegatron 02:40, 9 January 2006 (UTC)

Canadian French Toast

At a popular cafe here in Western Australia, a dish called Canadian French Toast is served. This appears to be French toast with maple syrup, served with bacon on the side. It's delicious! But does it actually come from Canada; any information on this would be helpful.

Well... Maple syrup is fairly Canadian. And in Canada, if you get French Toast (or pancakes, or any of a number of other semi-sweet cooked breakfast foods) you will usually be given a container of Maple Syrup (or some poor synthetic substitute) as an optional condiment. But if you wanted to eat it au naturel, or perhaps just with icing sugar (often sprinkled on as part of preparation actually) you could. So, IMHO, it's analogous perhaps to billing french fries soaked in malt vinegar as "British French Fries" or "British Chips". And similarly, bacon on the side would likely be an "option" in a Canadian restaurant--likely replaceable with link sausages, peameal bacon, or possibly country or Polish sausage.--SportWagon 19:51, 28 July 2006 (UTC)

Hong Kong style french toast.

About Hong Kong style french toast: The jam used is coconut jam called Kaya. And I don't think anyone uses honey. It's a dark colored syrup, most likely low grade maple syrup. Honey costs a lot. Would you let customers pour gobs and gobs of honey only to waste it? Most likely we pour more than we need. SO not honey.

I believe they are golden syrup which is a different animal from maple syrup. Practically no one in Hong Kong among the local Chinese circles has much experience with the maple syrup. In most cases, the filling (that is very uniquely Hong Kong, as neither American nor NZ/Australian style French toast is made with frying stacked toast bread and certainly not with fillings) is normally peanut butter as jam or kaya is too sweet when you add in the golden syrup on the table. --JNZ (talk) 09:30, 6 April 2008 (UTC)

Maple syrup is a North American thing. In other parts of the world, people get other syrups from other sorts of trees. That doesn't make those syrups equivalent to "inferior grade" maple syrup, it means that they're simply different local products. If you're in the Far East, and you ask for maple syrup instead of a local ingredient, you're missing out. That's like visiting Paris and asking for Monterey Jack in your cheese baguette. ErkDemon (talk) 01:26, 7 June 2008 (UTC)

It is not necessarily so. Maple syrup imported from Canada, or at least imitation maple syrups, is the norm used here in New Zealand as well, even though maple trees don't grow around here. --JNZ (talk) 05:06, 24 October 2008 (UTC)

Eggy Bread?

I've called it Eggy Bread my entire life, and so do most of my friends (England), is this just a local thing and we're all very childish or is it purely an English name? - Ferret 20:08, 5 July 2006 (UTC)

It is known as Eggy bread to me too (first time i ever saw the receipe to include milk as optional!) but when I went abroad they were calling it Fried Bread, even though it is cooked in a pan.

I'm in america, and i've never heard it called Eggy bread. dposse 16:25, 27 July 2006 (UTC)

Personally I think that anyone who calls it "Eggy Bread" was dropped on their head as a baby. I live in well that doesnt matter, and we call it french toast.and thats my word. P.S. i rule. Safer Sephiroth s 22:50, 13 August 2006 (UTC)

I'm in the UK and have always known this food as Eggy Bread,Gypsy toast or French FRIED bread. French toast is an entirely different thing !!! French toast is a slowly baked slice of bread that has a very crisp texture.It's delicious with butter and marmalade on it according to my mate Mc-fly. I have a box or 2 of French Toast in my kitchen that I bought from Asda...And it's clearly a different type of food.Here is a picture :- http://www.uupload.net/files/250906-biscotte.jpg Shirley Crabtree 25th September 2006

Another picture of French toast in a box :- http://www.bakers-delight.co.uk/trimlyne/frenchtoast.html Shirley Crabtree 25th September 2006

Agreed. “French toast” is bread dried out from baking. Time to add it to the article I think.--Rfsmit 03:18, 3 August 2007 (UTC)

I live in Western Australia and my mother, who was born here in 1946, calls it "eggy bread" too. She has a fairly strong English/Scottish heritage so I think it is indeed likely that calling french toast eggy bread is a UK thing.

Well I'm British, and I have always called it french toast, so its not all of the UK who call it eggy bread.

Could it be a Northern thing?

I'm from Scotland. It was always called "Egg Dip" in our house, though others I know seem to call it "Eggy Bread".

Real Scots would never call it 'eggy bread'. It's French toast, god dammit! —Preceding unsigned comment added by 78.86.92.90 (talk) 11:19, 9 June 2008 (UTC)

I've gone to Guide camps all over SW England. It's a last day favourite where you use up everything left over and has always been called Eggy Bread wherever I've been. I've always regarded French Toast as sweet (as you add milk to the eggs and icing sugar before/during frying) whereas Eggy Bread is just in an egg mixture with salt+pepper and usually eaten with ketchup and bacon/sausages. Eggy Break is most definitely a camp thing to Guides (in SW England at least). —Preceding unsigned comment added by 78.105.176.27 (talk) 23:13, 19 May 2009 (UTC)

I'm Scottish and to me it's always been French toast--62.249.233.80 (talk) 12:57, 11 June 2010 (UTC)

Maybe that's where the Yanks get it then - Scotland. I've only ever known it as Eggy Bread; though it's not like this, I'm pretty sure Eggy bread is just Eggs + Bread. No cinnamon or stuff (just ketchup... mmmmm!) --Kurtle (talk) 16:11, 4 July 2010 (UTC)

It's Eggy Bread to me (I'm English) Sweetie candykim (talk) 13:19, 29 July 2011 (UTC)

stuffed french toast.

I put some infomation on it, but it needs to be expanded. Please add any infomation to help it out. dposse 04:15, 26 July 2006 (UTC)

I am Canadian and have eaten French Toast with both catsup and/or corn syrup all my life. I can start with a piece served with catsup and end the meal with a slice with syrup (like dessert). Mmmmm good! — Preceding unsigned comment added by 217.209.212.174 (talk) 07:46, 6 April 2013 (UTC)

Citations

The last 2 paragraphs need some citations to back them up. Qermaq 20:28, 23 October 2006 (UTC)

Regional names

The article mentions that 'fairy bread' is a name used in Australia. This is not the case in Melbourne at least, where fairy bread is the name given to buttered bread with 'hundreds and thousands' (a form of confection often used in decorating cakes) stuck to the butter. It is most commonly served at young children's parties. Can any other Australians help identify the regionality of this name? In fact, there's already an article for the definition I'm familiar with Fairy bread --Drewnoakes 11:03, 28 October 2006 (UTC)

I can confirm that fairy bread in Perth refers to a snack for children that is constituted by hundreds and thousands sprinkled on buttered bread, and that french toast, when used here, refers to bread dipped into an egg mixture and fried.

Agreed, I've lived all over the country, fairy bread is fairy bread. And it ain't french toast. As a new Queenslander none of my Cane Toad born-and-bred mates would whip up some french toast if you asked for fairy bread either. Baleeted. --Sophistifunk 22:33, 9 November 2006 (UTC)

> Wrong enter: England: suppe dorate (Italian for "gilded sippets")

Comment: I'm Italian, suppe dorate is not a italian language, suppe can be french but not italian, gilded sippets in italian can be translated as "crostini dorati" (plural). In Italian there is not a single word for describe it, and French toast is not a common term. We can use for Italian entry this: "Pane dorato e fritto". —The preceding unsigned comment was added by 89.97.35.74 (talk) 15:20, 12 January 2007 (UTC).

Suppe and dorate appear in a letter written by Venetian historian Marino Sanuto in 1505. The entry came under the heading "History and geographical spread" and "Medieval Europe" and as such was not referring to modern versions of the name or the language. —Preceding unsigned comment added by 209.90.184.144 (talk) 13:39, 24 October 2007 (UTC)

Here's the link to the letter: http://sscm-jscm.press.uiuc.edu/v8/no1/kurtzman/doc39.html —Preceding unsigned comment added by 209.90.184.144 (talk) 13:42, 24 October 2007 (UTC)

In the German region of Franconia (German: Franken) the French toast, made from bread rolls, is called Carthusian dumplings (Karthäuserklösse) —Preceding unsigned comment added by 77.190.32.164 (talk) 18:51, 10 December 2009 (UTC)

Australian sweet/savoury

Could any other Australians confirm or deny the statement that we apparently consider French Toast a primarily savoury dish? Although I don't often see it on menus here in Melbourne, whenever I have seen it, it's always been as a sweet dish with some combination of jam, honey, maple syrup, golden syrup, and ice cream as a topping. I was brought up with it at home by my father, who grew up in the US, so it's always been a sweet dish to me, and I've never seen or heard anything to contradict that aside from this page. -- Nezuji 09:40, 22 December 2006 (UTC)

After a week, I decided to trace back through the page history, and I found that the line in question was added by an anonymous user and never subsequently altered, so I've 86ed it until someone else wants to confirm it. -- Nezuji 05:00, 28 December 2006 (UTC)

I'm from Western Australia (Perth and rural parts), and I've only ever had it with tomato sauce - same for most people I've known. However, I used to live with a guy from Darwin whose eyes bugged out of my head when he saw me eat it like that... he always used honey. I tried it like that once, but didn't really like it... it's always been a savoury dish for me. So maybe it's a regional thing, or personal taste?

By the way, Chinese leftovers taste surprisingly good on French toast... I tried this the other night when I has nothing in the house but stale bread, eggs, a bit of milk and half a container of stir fried Chinese green vegies. Savoury, and delicious. :P

Bird of paradox 09:42, 2 January 2007 (UTC)

Actually, a slice of French Toast wrapped around some stir-fried veggies does sound pretty good right now :) On the sweet/savoury issue, I'm inclined to agree with you that it's at least a regional preference, if not an entirely personal one. I don't think there's really anything that needs to be said in the article, but if anyone wants to mention it, it'd probably be best to restrict any statements to the region that they're personally familiar with. -- Nezuji 09:56, 22 January 2007 (UTC)

Vandalism

Apparently someone vandalized this line:

Netherlands: wentelteefjes (etymology unclear, wentelen = "to turn over", teefje = "bitch")

You can see what was vandalized, but I can't figure out what the original was and can't find a real translation.

If anyone knows what the word "teefje" actually translates to from Dutch (I think it's Dutch) then go ahead and fix it. For the mean time I'm replacing "bitch" with "?".

Ryan858 23:28, 22 December 2006 (UTC)

Incidentally, that may not be vandalism. From this diff, it appears that the original translation defined "teefje" as "bitch". Strange, yes, but I don't know how else that could come about, since the edit looks good faith. You may try contacting User:Mahrot, but as he/she hasn't been active since July it's unlikely that you will get a response. A second opinion on the translation would be good, but there you have it. XD —Keakealani 23:52, 22 December 2006 (UTC)

"teefje" means "bitch" as in female dog. Nothing offensive about it. —The preceding unsigned comment was added by 85.226.225.31 (talk) 21:31, 25 February 2007 (UTC).

Could be an old word for a type of pastry[1]--Rfsmit 03:22, 3 August 2007 (UTC)

Google search it.... there's plenty of legit results. Keep it. —Preceding unsigned comment added by 81.157.22.149 (talk) 10:10, 2 September 2008 (UTC)

As a person who is a knowledge seeker and a seeker of THE TRUTH, and therefore believes that Wikipedia is the foremost authority on knowledge in the entire Universe, I would have to take an INTELLIGENT guess that the "wenteltefjes" reference wasn't an example of vandalism, at all. The fact is that French toast originated in the Netherlands; in 1658, Tony Soprano of Amsterdam, who was the Dutch Master of a cocker spaniel, (the dog's name was "Petie", which was the inspiration for Hal Roach to name the dog in the Our Gang films, which were an example of film noir, to name the dog the same name) fed the dog a piece of bread that he accidentally dropped eggs on while frying. Petie the dog was born in France, and Soprano yelled at the dog, "Roll OVER, ya French BITCH, and eat this crap!" The dog liked it so much that Soprano went around to Amsterdam restaurants, offering them his new delicisy that was made with his "secret recipe". The owners of the restaurants in Amsterdam loved it so much that they elected Soprano as mayor of Amsterdam. Thus, the name French Toast (originally known as Wentelteefjes, which means "Roll OVER, BITCH!" in Dutch). It's TRUE. I just called up the International House of Pancakes in downtown Newark, New Jersey, and they confirmed it. Runt (talk) 07:41, 28 September 2009 (UTC)

Gypsy Toast

My great-grandmother used to call french toast "gypsy toast". Couldn't find any refence to it in the article. Is this a common name for it? --ISeeDeadPixels 17:37, 1 March 2007 (UTC)

Common usage in the UK

I'm fairly sure that French toast has, at least sometimes, a different meaning, possibly toast that is buttered before being toasted, perhaps as a result of the WWII rationing where it would have been considered a waste of eggs. Rich Farmbrough, 06:57 9 April 2007 (GMT).

See above -- it's also bread slices dried out by baking.--Rfsmit 03:23, 3 August 2007 (UTC)

History of English appelation

"The name "French toast" is attested to be from English soldiers serving on campaign in France during the Hundred Years' War who, upon being provided rations consisting solely of stale bread and tea, combined the ingredients to make it more palatable."

This sounds highly unlikely, if only because tea was introduced to the UK in 1660, 200 years after the 100 years war. I'll remove it until a source is found.80.195.231.234 12:52, 2 September 2007 (UTC)

Rogov's "Joseph French" story

There's a sentence in the article that appears to be based on a web page by Daniel Rogov, possibly written as fiction as a joke anecdote. It has also been called "American toast" in the U.S., where there is a story that it was invented in 1724 by a man named Joseph French in a roadside tavern near Albany, New York. After performing a search, I found no other references to support the story. Instead, I found many references that seem to refer to Rogov as their source. I'm tempted to remove the sentence, since including fiction in an encyclopedia article seems wrong. However, by this point the story has been cited in quite a few places. If the sentence isn't removed, I think that it needs to be qualified so readers know that it is likely to be fiction and not actual fact. Merely adding a reference for this information isn't enough. By doing so, it might give readers the impression that the story is true and supported by cited sources. --Ben James Ben 16:26, 4 November 2007 (UTC)

Fried egg in the middle?

Has anyone ever heard of or seen the variation in which a hole is cut in the middle of the bread slice and an egg is cracked into it while it is frying. The result is a fried egg in the middle of a slice of french toast. I had once heard this called "San Francisco French Toast", but my Google search for that name didn't support that usage. I'd like to add it to the variations section, but I'm not sure if it's an actual thing or something made up by a friend of mine... Thanks! -Sarfa (talk) 20:47, 21 November 2007 (UTC)

You could be referring to Egg in the basket, in my family called by the imaginative name egg-in-toast. --Xyzzyva (talk) 06:32, 6 December 2007 (UTC)

Served as afternoon tea fare or breakfast/brunch?

I believe it is only Hong Kong-style French toast that is available all day round and primarily for afternoon tea. I remember once trying to order French toast for afternoon coffee/tea breaks at a cafe (Robert Harris?), and the barrista politely told me "I'm sorry sir but this is a breakfast dish, and we don't make it after 11 am." and from the gist of his tone, the idea of serving French toast as afternoon tea fare is an alien concept to the mainstream New Zealand or general Western society. Anyone can elaborate more on this? --JNZ (talk) 09:35, 6 April 2008 (UTC)

French toast called "Bombay toast" in India?

I'm from Mumbai, India and I've never heard of anyone refer to French toast as Bombay toast in 28 years. —Preceding unsigned comment added by Aalaap (talk • contribs) 06:38, 18 May 2008 (UTC)
Perhaps it is not so in Mumbai but I'm from Sri Lanka where it has always been referred to as Bombay Toast! A simple web search reveals multiple recipes for Bombay Toast from sites based in the Indian subcontinent (especially South India) --Dee doubleyew (talk) 07:07, 21 June 2008 (UTC)

Etymology

The entry for the german wikipedia states that the recipe was first written down by Roman gourmet Marcus Gavius Apicius who lived in the 1st century. In Austria it goes by the name of "Pavese", a medieval type of shield made of wood and shaped like a slice of toast. Carried foremost by archers and not suitable for close combat action, it might have sparked the misconception to be armament of "Poor Knights", the term used in germany and some parts of the UK as well.

How is pain perdu distinct?

The article claims that pain perdu is a similar but distinct dish, then goes on to describe the exact same dish. How is pain perdu different? the "stale bread" ingredient hardly seems distinguishing since it is recommended for french toast also. 68.175.101.2 (talk) 15:45, 10 September 2009 (UTC)

I learned the answer: pain perdu is deep-fried, not simply fried. You may not make your pain perdu this way, but if you don't, you are not making a dish distinct from french toast. 68.175.101.2 (talk) 16:42, 10 September 2009 (UTC)

No No No, the pain perdu is the true French recipe and different to the French toast. I don't understand why french toast is called "French" as it's not the true French recipe but certainly made by a foreign people who came in France and made is own variant. Pain perdu means literally "lost bread". It's at the origin a recipe made by poor people. They had old and hard bread but they didn't want to put in a bin as it will be a waste. So they made a simple recipe for using this bread. The old and hard bread, which is sliced on a bias ( very important), is softened by dipping in a mixture of milk,eggs and sugar ( vanilla and cinnamon are not an obligation), and then glazed or turned golden ( I am not sure for the verb)but it's not fried or deep-fried ( which is different when you know cooking). Also bread used is generally baguette ( or that can't be any kind of real white bread, but not industrial bread which has square shape). Also it's bread and not brioche. So what is the important to make a real pain perdu : Glazed but not fried or deep-fried, old and hard real white bread or baguette, sliced on a bias. (And, as you can see with my bad English, I'am French so believe me when I say "French toast" is not French and not even eating by french people, but pain perdu is French and it's the real recipe). — Preceding unsigned comment added by 86.180.222.253 (talk) 20:31, 7 September 2012 (UTC)

BTW, a small amount of research shows that Eggy Bread is a distinct food, and distinguishing it answers many of the the objections above. Eggy bread is an egg batter used for savory dishes, where an egg + milk batter is used to head in the sweet direction with sugar, syrup, fruit, vanilla, cinnamon, etc. 68.175.101.2 (talk) 16:42, 10 September 2009 (UTC)

Norma ??

In the "Etymology" section it said:

In Scotland this could be called the Norma food of the Norma people from the contributions of the Greeks.

I took this out, because I get absolutely no idea what the contributor was trying to say here. If it's not plain stupid vandalism it desperately needs clarification. --BjKa (talk) 02:34, 7 January 2010 (UTC)

Is French toast French?

The article claims it was created in French, but both sources say it is NOT French and in fact Spanish.

"Invented in Spain during the Middle Ages, and most likely as a result of Arab influences on the country at the time. The Middle Ages, folks. Bet you didn't know IHOP was serving ye olde ancient food alongside its Rooty Tooty Fresh & Fruities. Pain perdu is a popular French variation on French toast, but they can't lay claim to inventing this breakfast favorite."

french toast has nothing to do with france despite the name.french toast as we know it today especially with syrup is an American food with origins going back to ancient greece. NERVUN (talk) 23:44, 12 March 2011 (UTC)

• Tost goes back to ancient Greece. Agreement with NERVUN.--Left&run (talk) 04:23, 15 December 2011 (UTC)

The article does not say that it was created in France. It says that its name in English is "French toast", that's all. All it says about its history is "The earliest known reference to French toast is in the Apicius". Like most foods, its history probably goes much further back than any extant sources. If you have earlier reliable sources (in particular, note that our own interpretations of primary sources are not considered reliable sources in Wikipedia), please contribute them to the article. --Macrakis (talk) 23:16, 15 December 2011 (UTC)

Livingston Sanny?

I'm Scottish (and live not too far from Livingston and Edinburgh), and I firmly believe the following in wholly inaccurate - probabl someone's idea of a joke!

or served with a generous spread of warm porridge. It is not uncommon, now, to see a breakfast cereal sandwich made with French toast. By far the most popular filling is Sugar Puffs and this has become known as the Livingston Sanny. These are popular with children and there are even some cafés, near the university, in Edinburgh selling this as a morning snack.

I've never heard of french toast being spread with porridge or filled with breakfast cereal. I've never heard of the term 'Livingston Sanny', and I've never come across a café selling french toast filled with sugar puffs or any other cereal. Can anyone name such a café? — Preceding unsigned comment added by 217.156.172.4 (talk) 07:36, 11 July 2012 (UTC)

On editing

Hello all from Cornell, just a quick note on how and what to add to an article. There is a Good article in a similar vein that you might want to take a look at, Gumbo. This article is considered to be one of the articles on a particular dish on Wikpedia.

So here is what I recommend to you:

• Use the following structure as a guideline:
  • Lead (WP:Lead)
  • Etymology
  • Variations
  • History
  • Preparation and serving
  • Social aspects
  • See also (WP:See also)
  • References (WP:Sources)
  • External links (WP:External links)

I am going to be unavailable until Thursday as I have a paper due Wednesday, so I will only respond lightly. --Jeremy (blah blah • I did it!) 05:58, 1 October 2013 (UTC)

Possible improvements

• Do the opening paragraphs of the article do a good job of summarizing the rest of the contents of the article?
• In the social aspects portion of the article there are a few links to other articles. Are these related to social aspects? Should these be in a different section (See also perhaps?) or maybe integrated into the article in some way? Should they be explained? What are these subjects and what do they have to do with French toast?
• There is a sentence about French toast in Quebec. Is it in an appropriate section of the article?
• There is a long list of toppings. Are all of these used to make french toast? I have never heard of french toast with cooked meat or beans. Who serves it that way? Is it a breakfast dish when prepared that way? Should some explanation be given of savory v. sweet preparations?
• In your research what have you found out about French toast that isn't covered here?

Best of luck with you project. I will be watching and will try to respond where appropriate. Please let me know if I can be of any help. Candleabracadabra (talk) 02:32, 2 October 2013 (UTC)

Course assignment

Hi Cornell folks working on this article. I see that you have been editing the article. Please make sure to be logged in when you are making edits so the teaching staff evaluating your work can attribute the contributions to you and give you credit for them. LeshedInstructor (talk) 13:51, 7 October 2013 (UTC)

Why Was The Content of This Article Cut Down?

Hi, my name is Royce and I'm in the group that took French Toast as a school project. I'm new to Wikipedia, and I'm wondering why the French Toast page was cut down so much from this-> http://en.wikipedia.org/w/index.php?title=French_toast&oldid=526280738, to what it is now. Could someone point me in the direction as to why? Thanks. Roycecab (talk) 19:21, 28 September 2013 (UTC)

There appears to have been several issues that were addressed in the recent edit storm:

• The first appears to related to tone, the information was presented in a way that was not neutral. It was written more like a lifestyle article.
• A lot of the content appears to have been original research, that is it was being used to present findings an author had researched themselves.
• Much of the information appears to have been anecdotal, with no supporting sources.
• Some of the data appears to have been outright wrong.

Does this analysis help? --Jeremy (blah blah • I did it!) 19:56, 28 September 2013 (UTC)

I looked over the old version. In terms of Wikipedia policy, the biggest problem with it is that much of the material doesn't have reliable sources. Substantively, a big problem is that it has a long section on variants in various countries presented as though there are distinct and distinctive variants in each country. This may or may not be true (I tend to doubt it and suspect that there is as much variation within countries as between them) and in any case is not well documented. The presentation of the name of the dish in various languages isn't really Wikipedia material either (though it may belong on Wiktionary); it would be more encyclopedic to say that there are families of names, e.g. "French toast", "lost bread", "poor knights" which appear in various languages. --Macrakis (talk) 04:10, 2 October 2013 (UTC)

By the way, some of the existing sources were pretty weak. I removed the Slate article for example, which is breezy and superficial, and replaced with much better references to medieval French and English practice. --Macrakis (talk) 04:10, 2 October 2013 (UTC)

Thanks for the help! We are working on finding some better references for the article! ShannonClare06 (talk) 01:12, 8 October 2013 (UTC)ShannonClare06

Cornell University: Wikipedia Class Project

Cornell University: Wikipedia Class Project

We are Cornell students all enrolled in a class called Online Communities. Here is a link to our class page. Education Program:Cornell University/Online Communities (Fall 2013)

For one of our class assignments we have to pick a C-Class article on Wikipedia and expand, edit, and elaborated it to create a better article. Lauren and I are both Communications majors and Royce is an Information Science major. We are relatively new to Wikipedia so please be patient with us and help guide us in the right direction if we are doing something wrong!

We will be working on elaborating on all the sections with more specific details. We will also be working to incorporate more references into the articles as well as images. We are still collecting sources so as we get more we will make sure to post them so everyone can know where we are getting our information from.

Shannon: I will be working on elaborating on the preparation and variations of French Toast.

Lauren: I will be working on developing and elaborating more on the history of French Toast. For example: where it came from and how the name was developed.

Royce: I will be making sure that all the formatting is correct because I am familiar with coding and using the Wikipedia language. I will also be elaborating with the Pain perdu section as well as adding a recipe section — Preceding unsigned comment added by ShannonClare06 (talk • contribs) 17:15, 24 September 2013 (UTC)

Feedback from Prof. Leshed

You have chosen an interesting article to expand! Here are some comments to help you get started:

• Add the course assignment template at the top of the talk page.
• Sign all posts on the talk page with four tildes ~~~~ so that your post doesn't go "unsigned".
• The mentors need more information beyond "we will be elaborating all the section with more specific details" - provide more information about what details you plan to add to which section. For example, Shannon, what details will you add to the preparation and variations of French Toast - what details are missing there that you are planning to add? Where will you be getting references from and images from?
• Add a link to your user pages from this proposal.

Happy editing! LeshedInstructor (talk) 20:38, 26 September 2013 (UTC)

Hi students. I think your project sounds like a great idea - however, be aware that this article has been cleaned up significantly in the last year - see this version for a reference as to what was cut - http://en.wikipedia.org/w/index.php?title=French_toast&oldid=526280738 阝工巳几千凹父工氐 (talk) 10:16, 27 September 2013 (UTC)

Feedback from Niteshgoyalwiki (talk)

• Move the Template for Educational Assignment to the top of the Talk Page. It doesn't exist as of now.
• There is a response in your talk page post to comments by Prof. Leshed - you should follow that to see what changes occurred and what needs to be done.
• It will be a good idea to talk to other contributors (and the person who commented to Prof. Leshed) to follow up on suggestions and talk to other wikipedians about your concrete plans on what you want to add and modify in the article.
• You might want to look at existing encyclopedias or food article written chefs about the variations of French Toast for content, in addition to content that you (will) propose.
• Remember to nominate your article to did you know by the end of class on Oct 1. Niteshgoyalwiki (talk) 15:15, 1 October 2013 (UTC)

Hi Professor! I was just catching up on your comments. I was busy studying and stressing over the LSATs so I did not have a ton of time to really digest everything. I wanted to see if some of the progress we made was okay. We have noted some more specific edits in the talk page and I am currently working on a rough draft of some of my parts in the sandbox. ShannonClare06 (talk) 01:11, 8 October 2013 (UTC)ShannonClare06

Cornell students, great to have you here. Contributing to a Wikipedia article on a topic is a great way to learn more about the topic, to understand how collaborative editing works, and to contribute to a great public resource.

Unfortunately, I must say that I am disappointed in the quality of the edits over the past few days. (Though I don't know if they're all by Cornell students.) Here are a few observations:

• A lot of words have been added without adding new information, just repeating information that's already in the article, or simply being wordier.
• There is plagiarized material. ("Linguistic evidence confirms these origins...")
• Low quality and clearly silly sources are being used uncritically -- how can French toast be named for Joesph [sic] French of 1724 or to 1871 when the OED has a 1660 source?
• General sloppiness: unclosed parentheses, spelling errors "Joesph", copy-paste of formatted text, losing the link "in the Middle Ages [8]", grammatical errors "There also appears [sic!] to be different dates for when the word French toast was first officially [?!] used."
• Wikipedia formatting conventions are not being followed (e.g. put the period before the footnote) -- here, correct formatting was replaced by incorrect
• Loose and unsubstantiated wording, e.g., "For a traditional version of French toast" -- see my essay '"Original", "traditional", "authentic", and other distracting terminology'
• Peculiarly vague and unprofessional wording: "This recipe was utilized for the old-world elite..."
• The unhelpful nutritional information, which I previously deleted, and discussed on the Talk page, was put back in without first discussing on Talk.

Normally, I would just delete the low-quality changes, but I'll leave them in for now and see where this goes. If I don't see improvements soon, I think the best way to proceed would be to create a sandbox page for you to work on, and restore the page to the last good version. --Macrakis (talk) 01:26, 10 October 2013 (UTC)

Cornell University class project beginning edits

Hello Wikipedians!

We are looking to re-organize the format of the French Toast page, we want to place the following sections in this order: Etymology, History, Nutrition, Preparation/Serving, Variations, and Social Aspects. To begin, we would like to add the basic nutritional facts set by the USDA. Another part of our class project was to nominate the page to Did You Know, which has been submitted as of October 1st, 2013. We noticed there is only basic background information regarding the National French Toast Day, so we plan on expanding more on this topic. Under the history section, we are going to elaborate on the first known origins of French Toast, dating back to Roman Times. We're going to start with a Roman variation of the meal, since this is where it originated.

This is our starting point, and will add more throughout the week! Laurenjlloyd (talk) 18:09, 1 October 2013 (UTC)

Thanks for your interest in Wikipedia in general and the French toast article in particular. For prepared dishes like French toast, with a wide variety of recipes and ingredients, I strongly doubt that there is any meaningful nutritional analysis. It may be made with a huge variety of breads, different proportions of milk and eggs, different kinds of milk (skim to full-fat, maybe even cream...), different kinds and amounts of cooking fat (butter, lard, margarine), different temperatures of frying (which will affect how much fat is absorbed) and so on. --Macrakis (talk) 03:17, 2 October 2013 (UTC)

Thanks for that insight. Yet the USDA does provide nutritional information for a certain preparation of french toast. Do you think that this is sufficient to include? Regardless, do you think that there is any medium by which we can find a true basis for french toast nutrition? I think it could really add to the page as nutrition in food is a big topic in itself. Thanks!Roycecab (talk) 18:55, 9 October 2013 (UTC)

No, I don't think it makes any sense. I am not sure what you mean by a "true basis for french toast nutrition". As I said in my previous comment, recipes vary widely, so the nutritional content will vary accordingly. The USDA page gives the nutritional analysis for a 65g slice of French toast prepared with one particular recipe for French toast. There is no reason to believe that other recipes will have similar nutritional analyses, and certainly no reason to believe that typical slices of French toast weigh 65g. --Macrakis (talk) 23:59, 9 October 2013 (UTC)

I am specifically working with the introduction and the history/etymology. I have found that there are not a ton of scholarly references regarding French toast. Any advice? Also, I was looking to the Wikipedia article Gumbo (https://en.wikipedia.org/wiki/Gumbo) for some guidance as it was recommended as a good reference point. ShannonClare06 (talk) 01:16, 8 October 2013 (UTC)ShannonClare06

I see that you changed the article from saying that the earliest attestation of French toast is in the Apicius to claiming that its origins are Roman, which is a huge leap of original research (and in the process removed the wikilink to the Apicius page).

You call French toast a "meal"; it is not a meal, but a dish. A meal is something like lunch or dinner. A dish is something like eggs Benedict or fried fish. A dish is typically a component of meal.

For sources, take a look at Wikipedia:WikiProject_Food_and_drink/Tools/sources. Cornell has excellent libraries -- use them! There is a huge amount of information that is not on the Web.

As for National French Toast Day, perhaps one reason there isn't much background information on it is that it isn't a very notable phenomenon to start with? Is it perhaps a promotion by some particular restaurant or chain? --Macrakis (talk) 04:37, 10 October 2013 (UTC)

Photos

Hello Cornellians. I was wondering if you were aware of Wikipedia Commons? It is a repository of photographs that can be used in Wikipedia articles. If you do a web search for that website and search there for French toast you will see several photos relatede to this subject. Do you think any of them are useful or worth including? Candleabracadabra (talk) 02:25, 2 October 2013 (UTC)

Hello! We will be taking a close look at the photographs on the Wikipedia Commons. Hopefully, some of them will be worth including because we really think that some photographs could make the article better. ShannonClare06 (talk) 01:17, 8 October 2013 (UTC)ShannonClare06

Going along the lines of including pictures, are there standards to this? I can see many pictures that would be nice to include, but I am wondering if only relevant pictures should be included that tie to the text it stands next to. Are there norms to this, or is it more of a case by case basis? Thanks! Roycecab (talk) 19:00, 9 October 2013 (UTC)

Have you looked at the Manual of Style Images section? Basically, images should add some useful information to the article and not be too repetitive. The current number and variety of photos in the article seem to me about right. The main thing that is missing is an example of savory French toast. --Macrakis (talk) 04:37, 10 October 2013 (UTC)

Cornell University Project: Thank You

We just would like to thank all the Wikipedia users for being helpful during the course of the project! Technically, the project ends today at 1:25pm. We learned a lot and it has been a wonderful experience being part of this online community.

Sincerely,

Shannon, Lauren and Royce

ShannonClare06 (talk) 13:16, 10 October 2013 (UTC)ShannonClare06

Dry bread vs stale bread.

Under preparation and serving, dry bread and stale bread are made appear to be synonymous terms, which they are not. Which is better for french bread? I do not know. — Preceding unsigned comment added by 76.28.183.249 (talk) 04:22, 6 September 2014 (UTC)

Please fix "Variations" section

This section is messed up. Can someone fix it. It states "The hard bread is softened by dipping in a mixture of milk and eggs, and then fried." and then "The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon and vanilla. The slices are pan-fried in butter...". This is very poor editing on someone's part. 207.131.251.16 (talk) 23:40, 12 November 2015 (UTC) Thomas

Why and When Appear to Be Missing

Why is this particular dish called "French Toast?" When was it named "French Toast?" I read the Gumbo article and that sort of information is included in the first paragraph.Selesindrin (talk) 20:33, 15 October 2016 (UTC)

Pain perdut in the History section

15 century English recipes are mentioned. There is a 12th century troubadour known as Marcabru who is believed to be from Gascony and was at first nicknamed Pan-perdut. This is likely the Old Occitan (Old Provencal) cognate of pain perdu although the context may or may not have been the same.Halconen (talk) 19:28, 14 August 2018 (UTC)

Reliable sourcing needed for certain elements in the lead section

• This seems like a rather silly dispute, but at any rate...

A statement in the article about the possible toppings on French toast was tagged (not by me) with {{better source}}, and I agreed and thus removed the statement. It was then reverted by Bienfuxia, who suggested that I find a better source rather than deleting the info, as well as checking the talk page for a discussion on the situation. I then re-removed the info with the edit summary:

“ In the words of Template:Unreliable sources, "unreliable citations may be challenged or DELETED". And I see no relevant discussion on the talk page; if I missed it, please point it out to me. ”

Bienfuxia then re-reverted the info, as well as leaving a message on my talk page referring to this discussion. Okay, first of all, that discussion started in 2004, and it hasn't been touched since 2013. But more importantly, there is nothing there about improving the article; just random discussion about how to eat French toast. What is so difficult about waiting to reinstate the information when reliable sourcing can be found? (BTW, Bienfuxia, if you try to revert again, it will be a violation of WP:3RR.) Erpert ^{blah, blah, blah...} 05:05, 18 February 2015 (UTC)

If you think this is a silly dispute then that's a fair enough call - I should point out, though, that you are the one aggressively pursuing it. The statement was there first, as a result of the discussion (as you say, beginning a decade ago, but indicating this is a genuine difference between the dish in the USA vs the UK & Australia), we looked for good sources, but these are difficult to find for articles on food. So you cut half of the lede and we're left with an incomplete article. So well done there. 阝工巳几千凹父工氐 (talk) 05:32, 18 February 2015 (UTC)

What part of "unreliable citations may be deleted" are you not understanding? And removing that statement definitely doesn't make the article incomplete. Erpert ^{blah, blah, blah...} 07:07, 18 February 2015 (UTC)

No need for that tone. I'm saying that the description came before the citation was added. Do you understand the difference between Template:Better_source and Template:Unreliable_source? The deletion discussion here - Wikipedia:Templates_for_discussion/Log/2011_December_21#Template:Better_source - sums it up pretty well. Am I going to have to stick a 'globalize' tag on here? The article is heavily US-centric without that sentence.阝工巳几千凹父工氐 (talk) 07:13, 18 February 2015 (UTC)

You keep linking to years-old discussions, and consensus can change within that time period. Anyway, if you feel the need to add a {{globalize}} tag, have at it. (BTW, that sarcastic "so well done there" remark wasn't the warmest tone either.) Erpert ^{blah, blah, blah...} 03:55, 19 February 2015 (UTC)

Why are you linking me to consensus can change? Where's this new consensus? Do you understand that it was Template:Better_source not Template:Unreliable_source? The difference is that 'unreliable' means you are questioning the veracity of the statement. I'm trying to make the article better here, no idea what you are doing.阝工巳几千凹父工氐 (talk) 06:48, 19 February 2015 (UTC)

Deleting *citations* is different to deleting *the statement supported by the citation*. Personally, I reserve deletion of content that others have taken the time to create as the last resort, for when it can't be improved, and I've done due diligence to show that it's spam, vandalism, or simply irredeemably false. For everything else, I can tag to ask that the original authors of a passage do that due diligence for me. Delete-first seems an aggressive, confrontational approach to someone else's work: by destroying their work it's the contemptuous opposite of the edit-first approach, which cooperatively builds on that work.

As it is, because of deletions, the savory version of this dish is no longer mentioned on the page at all, backsliding from a position of truth to only giving half the truth.

So, I'm adding it right back in, but also adding refs from around the globe, including one from the BBC's Rachel Phipps (savoury: salt, pepper, ketchup), one from Jamie Oliver (sweet or savoury: salt, pepper), one from Australia (savory: salt, pepper), and one from Turkey (savory: chilli, cumin, mint, salt, pepper). I think that should cover all bases?

It's still not perfect (four refs is overkill, the last couple could probably go; refs in the lede are better in the body; etc). But it's inarguably better than just claiming the American way is the only way, which is what the page currently does. DewiMorgan (talk) 00:42, 28 February 2020 (UTC)

Is milk required?

Milk makes the eggs go further, helps them to soak into the bread with less beating, and a pre-soak in milk allows the bread to change its texture. I don't believe it's required: some recipes omit it. But I'd say it's more common than the other optional ingredients, like the various herbs and spices, cheese, syrups, etc. The log shows:

• 2003 Jan 30 - Page created, giving ingredients as "bread and eggs, often also with milk and spices".
• 2015 Jul 12 - Sidebar amended to add "often milk" in the "main ingredients" section.
• 2015 Dec 6 - Sidebar amended to remove the word "often", by an IP editor.
• 2016 Nov 3 - Lede amended to add a preliminary "milk-soaking" step, by an IP editor.
• 2017 Sep 17 - Lede amended to "eggs whisked with milk".
• 2017 Oct 21 - Lede amended to "eggs and milk".

...and it's been that way ever since. I think this edit history doesn't support a consensus that milk is a required ingredient, but I think "often" was fine, maybe even "typically": "bread soaked in eggs, typically with milk". Typically has the advantage that it's a harder, more specific term, so less likely to be silently removed. I think I'd have a very hard time providing a good canonical reference saying milk's definitively not required, however, since proving a negative is troublesome. I can find many online recipes which exclude milk, but not from any chefs or cookbooks with a well-known reputation. There are certainly good references from reputed cooks giving recipes that include milk, but I also can't find any references that say all eggy-bread recipes worldwide must include milk, nor that a recipe without milk would not be considered "eggy bread" by anyone. So that's my rationale for editing to use "typically", and creating an "optional ingredients" section in the sidebar. But I know it's far from an ideal rationale, hence writing it here for discussion. DewiMorgan (talk) 02:11, 28 February 2020 (UTC)

Is the De re coquinaria of Apicius legitimately talking about eggy bread, or just milk bread?

Both references for the quote derive from the 1936 translation by Joseph Dimmers Vehling. A somewhat better copy of Vehling can be found on Gutenberg: https://www.gutenberg.org/ebooks/29728

Vehling's translation says: "Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] fry in oil, cover with honey and serve." - I have corrected the quote here to include these square braces, but done nothing further, as deletion would only be backed by OR.

The items in square braces are the translator's notes and additions to the text. Of this text, http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html writes:

"The Hill edition, while adequate, is not as good as it could have been, however. It does not provide a Latin text, is said to be based on inferior manuscript tradition, and Vehling's translation is quirky and inconsistent. The best full English translation of Apicius seems to be that of Barbara Flower and Elisabeth Rosenbaum, published in 1958." - I have not got a copy of this translation, and can't find one online.

The Latin is also there, in what looks like a 1920 transcription collated from multiple sources (https://www.gutenberg.org/files/16439/16439-h/16439-h.htm#bk7), and for this passage it says: "Aliter dulcia: siligineos rasos frangis, et buccellas maiores facies. in lacte infundis, frigis, ex [in] oleo, mel superfundis et inferes." Close as I can tell, with negligible Latin, this translates to "Another sweetmeat: wheat bread break, into bits more big. In milk immerse, cool, take from oil, honey on top the dish." Or more grammatically: break bread into big chunks, soak in cool milk, cook in oil, sprinkle with honey".

It bears the annotation "ex Vo, et in EV |" which I suspect is referring only to the word "[in]", and which I interpret from the intro notes to mean "from Vollmer, a copy in the Vatican, and a copy in Cheltenham", but the intro notes that explain the annotation key are in abbreviated Latin too, translated into a kind of ascii art table, so it's really hard to tell.

To me, this doesn't look like eggs are involved at all. That's just something Vehling made up. But maybe "in lacte infundis" implies egg in some way that only a classical Latin speaker would get?

So like I said, I haven't done anything beyond this, and don't think I can as it would be OR, but I'm decently convinced that Vehling's translation and claim are incorrect. DewiMorgan (talk) 06:49, 28 February 2020 (UTC)

Stale sliced bread

Hold on, how could this be a historical French dish used to preserve stale bread when it requires the bread to be sliced before it stales (try slicing stale bread and see what happens)? Historical people didn't ever slice their bread and then leave it unused, right? At least, not often enough to have a dish based around recycling it. — Preceding unsigned comment added by 75.72.204.139 (talk) 02:43, 17 October 2017 (UTC)

Slicing crusty, stale bread is why bread-knives are serrated :) DewiMorgan (talk) 07:12, 28 February 2020 (UTC)

In France stale bread is 1 day old bread ~ the french like their bread made daily ~ they are talking about what to use the stale (day old bread) for the next day ~ ~mitch~ (talk) 21:36, 2 July 2020 (UTC)