The History of French Toast
Why Do American's Call French Toast French?
If you search out this question you’ll find it’s called Pain Perdu in France, and in other countries interesting names like "Poor Knights of Windsor" and Armer Ritter. but none are French Toast.
So what does the "French" have to do with it?
In America, we have French Bead, French Fries, and French Dip. Was this egg dipped breakfast meal made from stale French bread, so they just referred to it as French Toast?
America has a history of naming their dishes after people; like Nacho's, or Caesar Salad, or Places, like Buffalo Wings, or Philly Cheese Steak. or a little of both,
Like the French Dip.
Was it named after Mr. or Mrs. French?
While the French Dip was named by it’s creator, he was a French Chef in Southern California named Phillipe and so he sort of did both, naming it a bit after him and his country.
The History of the French Dip
French Fries were first mentioned by Thomas Jefferson in 1802 at a White House Dinner, "Potatoes served in the French Manner", and was mentioned in the cookbook, 1856 work Cookery for Maids of All Work by E. Warren, French Fried Potatoes". Also returning vets after WW1 were very fond of the potatoes they had over in Belgium or France, and they started appearing in restaurants. Source
So is it French Toast because folks said "Hey there's this cool dish in France", or Perhaps was it someone’s name? Legend has it that Joseph French an Innkeeper in the 1700’s named this egg dipped and grilled toast after himself and couldn’t make an apostrophe so just called it French toast.
That is a stretch as we don’t have any documentation.
Why does Most of Europe Name it after Poor Knights?
These Knights of Windsor represent those retired miiitary from centuries past, often poor and were given lodging in Windsor Castle. One of heir jobs was to pray for the king and the military to be successful in battle.
So how did a dish like French Toast get named "Poor Knights of Windsor"? |
"French toast is a dish we have borrowed from the French, who call it "pain perdu", or lost bread...It is known in England as the poor knights of Windsor, which is the same phrase used in many countries: "fattiga riddare" in Sweden; "arme ridder" in Danish; and "armer ritter" in German. One theory about how the latter name came about goes as follows: In olden times, one of the symbols of distinction between the gentry and the common herd was that the former were expected to serve dessert at dinner. Knights, of course, were gentry. But not all of them were rich. Those who were not, in order to maintain their status, made do with "armer ritter'," often served with jam."
---Craig Claiborne's The New York Times Food Encyclopedia [Times Books:New York] 1985 , Craig Claiborne (p. 178)
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| Another from A Taste of History, explanation for the Poor Knights was that in the 1346 battle of Crecy in France, many knights had been captured by the French and needed to sell their estate for ransom money for their release. Edward III gave them housing in Windsor castle in trade for labor around the palace. |
1658 Recipe for Poor Knights of Windsor
Original Receipt in 'The Compleat Cook' by (WM 1658)
To make poore knights.
Cut two penny loaves in round slices, dip them in half a pint of Cream or faire water, then lay them abroad in a dish, and beat three Eggs and grated Nutmegs and sugar, beat them with the Cream then melt some butter in a frying pan, and wet the sides of the toasts and lay them in on the wet side, then pour in the rest upon them, and so fry them, serve them in with Rosewater, sugar and butter.
I made this recipe, and took pictures
Go here for step by step instructions.
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Click on the book to read whole manuscript |
What is the oldest recipe we can find in print?
One source says that it's first appearance in print as "French Toast" was in 1871 ---The Encyclopedia of American Food and Drink, John F. Mariani (p. 134)
Also we have documentation that it appears in "Every Woman's Cookbook" published in 1926. Fench Toast (Amarilla)
In America we do have an affection for French foods. We have always adored French food and considered it gourmet. I was a chef in the 70’s most any menu that had gourmet food had it billed in a French or semi French name. I remember as a young chef wondering if there was such a thing as American cuisine and what dishes would we call it? It seemed we were a mish mosh melting pot and nothing very distinctly American.
One last clue;
Many names for dishes caught hold once they were advertised in an article , or a published recipe in a contest or when notable people or actors liked them and it is spread through magazines or other media.
This is true of drinks like the Bloody Mary, Nacho’s and the German Chocolate Cake. So was there a star that liked French Toast? Was it the recipes in the books and maybe newspapers?
And could it be that perhaps French Toast was more appealing and gourmet sounding than German Toast or even American Toast. No way that Pain Perdu would have worked. Pain is something we don’t want in the kitchen. Nothing much would be called German during the wars.
How old and what is the Origin of this Dish?
the oldest recipe we have is from a text found from the 1st century A.D. in Ancient Rome by a gourmet named Apicus.
A translated version from 1541
[Ancient Rome] "Another sweet dish
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." ---Apicius Cookery and Dining in Imperial Rome, edited and translated by Joseph Dommers Vehling , recipe 296 [Dover Publications:New York] 1977 (p. 172)
You can read the whole book here
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[1450]"Suppe dorate (Gilded sippets)
Take slices of white bread, trimmed so that they have no crusts; make these slices square and slightly grilled so that they are colored all over by the fire. Then take eggs beaten together with plenty of sugar and a little rose water; and put the slices of bread in this to soak; carefully remove them, and fry them a little in a frying pan with a little butter and lard, turning them very frequently so that they do not burn. The arrange them on a plate, and top with a little rose water colored yellow with a little saffron, and with plenty of sugar."
---The Medieval Kitchen, Recipes from France and Italy, Odilie Redon et al, [University of Chicago Press:Chicago] 1998 (p.207)
(recipe translated from Libro de arte coquinaria, Maestro Martino [1450])
[15th century] Payne Puredew
"Payne Puredew. Recipe shyves of whyte brede & toste þam; þan take þe yolkes of egges & swyng þam, & turn þe brede þerin, & fry it in grece or buttur, & serof it forth. French Bread. Gather slices of white bread and toast them; then take the yolks of eggs and stir them, and turn the bread therein, and fry it in grease or butter, and serve it forth."
[1615] "To make the best Pamperdy"
To make the best Pamerdy [Pain perdu], take a dozen Egges, and break them, and beat them very well; then put unto them Cloves, Mace, Cinnamon, Nutmeg, and good store of Sugar, with as much Sall [salt] as shall season it: then take a Manchet [bread of the finest quality], and cut it into thick slices like Tostes; which done, take your Frying-panne, and put into it good store of sweet butter, and being melted, lay your slices of bread, then powr [pour] upon them one half of your Egges then when it is fryed, with a dish turn your slices of bread upward, and then powre on them the other halft of our Egges, and so thurn them till both sides be brown; then dish it up, and serve it with Sugar strewed upon it."
---The English Hous-wife, Gervase Marhkam [London] (p. 57-8)
[1747] Pain Perdu, or Cream Toasts
Having two French Roles, cut them into Slices, as thick as your Finger, Crumb and Crust together, lay them on a Dish, put to them a Pint of Cream, and half a Pint of Milk; strew them over with beaten Cinnamon, and Sugar, turn them frequently, till they are tender; but take care not to break them, then take them from the Cream with a Slice, break four or five Eggs, turn your Slices of Bread in the Eggs, and fry them in clarified Butter. Make them of a good brown Colour, not black; scrape a liggle Sugar on them. They may be served for a second Course-dish, but fittest for Supper."
---The Art of Cookery, made Plain and Easy, Hannah Glasse [London] (p. 84)
[NOTE: supper was the early evening meal. It typically consisted of light fare. Dinner (the early afternoon meal) was considered the main meal of the day at that time.]
[1884] "Egg toast, or bread sauteed
Mrs. Lincoln's Boston Cook Book, Mrs. D. A. Lincoln
[1887] "American Toast
To one egg thoroughly beaten, put one cup of sweet milk, and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot, buttered griddle or thick-bottom frying pan; spread with butter, and serve hot."
---White House Cook Book, Mrs. F. L. Gilette(p. 246)
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Every Woman's Cookbook
By Chaz F. Moritz
 
[1926] "French Toast (Amarilla)
1 egg
4 slices sandwich bread
1/3 cup milk
Sugar and cinnamon mixture
Butter
Cut bread as for toast, without removing crust. Beat egg slightly, add milk. Dip bread slices with a fork into milk mixture, moistening well on both sides, not too wet. Cover bottom of a hot skillet one inch or more with hot or rendered butter. Brown moistened bread quickly as soon as dipped, first on one side then on the other in hot butter. Do not cook more than two or three slices at one time. If cooked too slowly, toast will be greasy. Drain and sprinkle while hot with confectioner's sugar and cinnamon mixed together."
---Every Woman's Cook Book, Mrs. Chas. F. Moritz (p. 509)
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[1944] "French Toast
Portion: 2 slices; recipe for 100 portions
3 1/2 pints eggs, slightly beaten
3/4 gallon liquid milk
2 tablespoons salt
1 1/4 cups sugar
200 slices bread, day old
Mix ingredients (except bread) together, lightly and thoroughly
Make-up: Dip slices of bread into egg mixture. Let stand 2 to 3 minutes. Coat each slice thoroughly. Fru on hot greased gridde or in hot deep fat at 360 degrees F. for 2 to 3 minutes or until browned. Note.--1. Serve with maple sirup, jam, jelly, confectioner's or granulated sugar. 2. 14 ounces powdered eggs and 2 pounds 12 ounces (1 3/8 quarts) water may be used in place of 3 pounds 9 ounces eggs."
---Cook Book of the United States Navy, Bureau of Supplies and Accounts, NAVSANDA publication No. 7, revised 1944 [US Government Printing Office:Washington DC] 1944 (p. 351)
[1956] "French Toast (6 slices)
Popular for breakfast or lunch.
Dip 6 slices stale bread into mixture of 2 beaten eggs, 1/4 tsp. salt, 1/2 cup milk. Brown both sides in butter on hot griddle. Serve hot with maple syrup, jelly, honey, or sprinkling of confectioners' sugar.
"Oven French Toast
A handy way to do many slices at one time
Heat oven to 500 degrees F. (very hot). Place dipped slices on greased baking sheet. Bake about 10 min., until browned. Serve hot as for French Toast above."
---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition [McGraw-Hill Book Company:New York] 1956 (p. 86)
[1884] "Egg toast, or bread sauteed
Mrs. Lincoln's Boston Cook Book, Mrs. D. A. Lincoln
[1887] "American Toast
To one egg thoroughly beaten, put one cup of sweet milk, and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot, buttered griddle or thick-bottom frying pan; spread with butter, and serve hot."
---White House Cook Book, Mrs. F. L. Gilette(p. 246)
[1926] "French Toast (Amarilla)
1 egg
4 slices sandwich bread
1/3 cup milk
Sugar and cinnamon mixture
Butter
Cut bread as for toast, without removing crust. Beat egg slightly, add milk. Dip bread slices with a fork into milk mixture, moistening well on both sides, not too wet. Cover bottom of a hot skillet one inch or more with hot or rendered butter. Brown moistened bread quickly as soon as dipped, first on one side then on the other in hot butter. Do not cook more than two or three slices at one time. If cooked too slowly, toast will be greasy. Drain and sprinkle while hot with confectioner's sugar and cinnamon mixed together."
---Every Woman's Cook Book, Mrs. Chas. F. Moritz (p. 509)
[1944] "French Toast
Portion: 2 slices; recipe for 100 portions
3 1/2 pints eggs, slightly beaten
3/4 gallon liquid milk
2 tablespoons salt
1 1/4 cups sugar
200 slices bread, day old
Mix ingredients (except bread) together, lightly and thoroughly
Make-up: Dip slices of bread into egg mixture. Let stand 2 to 3 minutes. Coat each slice thoroughly. Fru on hot greased gridde or in hot deep fat at 360 degrees F. for 2 to 3 minutes or until browned. Note.--1. Serve with maple sirup, jam, jelly, confectioner's or granulated sugar. 2. 14 ounces powdered eggs and 2 pounds 12 ounces (1 3/8 quarts) water may be used in place of 3 pounds 9 ounces eggs."
---Cook Book of the United States Navy, Bureau of Supplies and Accounts, NAVSANDA publication No. 7, revised 1944 [US Government Printing Office:Washington DC] 1944 (p. 351)
[1956] "French Toast (6 slices)
Popular for breakfast or lunch.
Dip 6 slices stale bread into mixture of 2 beaten eggs, 1/4 tsp. salt, 1/2 cup milk. Brown both sides in butter on hot griddle. Serve hot with maple syrup, jelly, honey, or sprinkling of confectioners' sugar.
"Oven French Toast
A handy way to do many slices at one time
Heat oven to 500 degrees F. (very hot). Place dipped slices on greased baking sheet. Bake about 10 min., until browned. Serve hot as for French Toast above."
---Betty Crocker's Picture Cook Book, revised and enlarged, 2nd edition [McGraw-Hill Book Company:New York] 1956 (p. 86)
Try lightening and healthfying up your French Toast, using whole grain bread, and a vanilla yogurt sauce (just thin down the yogurt a bit), sweetened with honey or Stevia.
Armer Ritter
This is a German style French Toast and the name means litterally Poor Knight. This recipe uses a left over Christmas Bread (Stollen) and it is soaked in egg and then dipped in bread crumbs and grilled.
Links
Foodtimeline, French Toast ,
Chef Talk, French Toast Notes
Foods of london
Nacho’s were named after a restaurateur named Ignacio Anaya
The History of Nachos
German Chocolate Cake was named unwittingly after an Englishman named Sam German who created a a sweeter form of baking chocolate.
The History of German Chocolate Cake
Caesar salad was named after a restaurateur in Southern California named Caesar Cardini, although his brother claimed to have made the same exact salad first.
The History of Caesar Salad
Another clue;
Dishes are also called after places
There are lots of these examples.
Buffalo Wings, from Buffalo NY
The History of Buffalo Wings
Philly Cheese Steak, from Philadelphia , (Except if you are from Philadelphia it is just cheese steak.)
The History of Philly Cheese Steak
Canadian Bacon, although it isn’t called that in Canada, but they make what they call Back Bacon that became popular in the states.
The History of Canadian Bacon
Hamburger comes from immigrants at the turn of the century from the Hamburg, Germany area, But in most of Germany at that t time it was called Frikadelle.
The History of the Hamburger
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