Victor Sack wrote:
> Jean B. > wrote:
>
>> Victor Sack wrote:
>>> To me, this appears to be an inferior (because reversed - first bread
>>> should be soaked, *then* toasted, or - much better - fried in good fat)
>>> version of the German Arme(r) Ritter, the French pain perdu, the Spanish
>>> torrijas, and the American "French toast", all deriving from the ancient
>>> Apicius recipe.
>> But would that taste good or go down well when one is sick?
>
> If it seems too dry, you can always have a glass of something to
> accompany it. It may even be something alcoholic, which is sometimes
> just what one needs when one is ill. Ha!

Uh, not me. Alcohol would only make me sicker.
>
>> Now I am going to have to look for that recipe. I obviously need
>> to look more closely at Apicius. Luckily, I do have at least two
>> copies here, and I think I can find at least one of them.
>
> It is basically pieces of bread soaked in milk, fried in oil and served
> with honey poured over them.
>
> Victor

I am going to look right now.... Surprise, surprise, it is even
listed under French Toast in Vehling's index. For anyone else who
may be curious:

Another Sweet Dish (Aliter Dulcia)
Source: Apicius: Cookery and Dining in Imperial Rome, ed. and
trans. by Joseph Dommers Vehling. I am using the Dover reprint of
1977. Caps as in original.

"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."

Don't you think the eggs would make a critical difference?

--
Jean B.