elizabeth_mn (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
elizabeth_mn) wrote2014-11-01 06:54 pm
elizabeth_mn) wrote2014-11-01 06:54 pm
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Historical Food Fortnightly #11: Queen Esther's Toast
The Challenge: 11. Foods Named After People October 19 - November 1
Beef Wellington? Charlotte Russe? Choose a dish named after a person, either fictional or real, to create. Bonus points if you tell us about the link between the person and the dish!
The Recipe: Queen Esther's Toast from p. 239 of National Cookery.
The story of Queen Esther is fairly well known, but I have no idea what makes this "her" toast. It looked like a recipe for French toast, so I knew it would be yummy. My husband's family background is Jewish so I enjoy experimenting with traditional Jewish cookery, and that's part of what drew me to this dish. This is technically for Purim, which is in spring, but it fit the challenge!
The Date/Year and Region: 1870s, USA
How Did You Make It: See recipe above. Here it is when first in the pan. I didn't sprinkle the sugar & cinnamon until it was in the pan; any handling would have dissolved the bread into mush, so the dunking and getting it in the pan was a pretty quick operation.
Flipped!
And with syrup and (veggie!) sausages.
Time to Complete: About 15 minutes.
Total Cost: 1/2 a brioche loaf, 3 eggs, a little milk, maybe $4?
How Successful Was It?: This was delicious. It was soft and puffy and very eggy and rich. I have decided that all French toast in my house will now be called Queen Esther's Toast.
How Accurate Is It?: I used a brioche loaf instead of challah or a plain bread; brioche is eggy and similar to challah but not quite the same. I also halved the recipe, and ate the toast with maple syrup rather than hot clarified sugar.
Beef Wellington? Charlotte Russe? Choose a dish named after a person, either fictional or real, to create. Bonus points if you tell us about the link between the person and the dish!
The Recipe: Queen Esther's Toast from p. 239 of National Cookery.
The story of Queen Esther is fairly well known, but I have no idea what makes this "her" toast. It looked like a recipe for French toast, so I knew it would be yummy. My husband's family background is Jewish so I enjoy experimenting with traditional Jewish cookery, and that's part of what drew me to this dish. This is technically for Purim, which is in spring, but it fit the challenge!
The Date/Year and Region: 1870s, USA
How Did You Make It: See recipe above. Here it is when first in the pan. I didn't sprinkle the sugar & cinnamon until it was in the pan; any handling would have dissolved the bread into mush, so the dunking and getting it in the pan was a pretty quick operation.
Flipped!
And with syrup and (veggie!) sausages.
Time to Complete: About 15 minutes.
Total Cost: 1/2 a brioche loaf, 3 eggs, a little milk, maybe $4?
How Successful Was It?: This was delicious. It was soft and puffy and very eggy and rich. I have decided that all French toast in my house will now be called Queen Esther's Toast.
How Accurate Is It?: I used a brioche loaf instead of challah or a plain bread; brioche is eggy and similar to challah but not quite the same. I also halved the recipe, and ate the toast with maple syrup rather than hot clarified sugar.