German Toast (1857); Spanish Toast (1886)

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GERMAN TOAST

THE PRACTICAL HOUSEKEEPER:
A CYCLOPAEDIA OF DOMESTIC ECONOMY
(...)
EDITED BY
MRS. ELLET
NEW YORK:
STRINGER AND TOWNSEND,
No. 222 BROADWAY
1857

Pg. 530, col. 1:
   _German Toast._--Take the remainder of any fricassee or ragout; any quantity will do; chop it fine, add a little chopped parsley, and a little bit of shalot or chive: mix it up with one or two eggs beaten, according to the quantity.  Put the whole with its gravy into a stewpan, and let it reduce and thicken on the fire.  Let it remain until it be cold, then cut pieces of bread, toast them: lay the mixture thickly upon them.  Boil an egg hard, cut it into small pieces, and stick them on the top; brush the whole with egg beaten up, sift bread-crumbs over, and bake them in the oven; squeeze a little lemon-juice on the top.  This makes also a good corner dish for dinner.

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SPANISH TOAST

HOW TO COOK WELL (Boston, 1886)
By J. Rosalie Benton

Pg. 312:
   _Spanish Toast._
   Cut thick slices of bread (not fresh).  Then prepare the following mixture,
1 pint milk.
2 eggs, beaten.
2 tablespoonfuls flour.
1/4 teaspoonful salt (nearly).
   Dip the slices in this for a moment.  Then lay them in a frying-pan containing a tablespoonful of _hot_ lard.  Fry (Pg. 313--ed.) _quickly_ over the coals.  Pile on a hot plate and serve for tea or dessert, with "Wine Sauce," or with butter and cinnamon and sugar.

("Lemon Toast" from "Spanish Toast" follows--ed.)