Recipes

French Toast (TM 10-412)

Recipe No. 44 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Breads

Serves 3¾ gallons mixture, 100 servings, three slices toast each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 44 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Milk Evaporated — 13 — 14½-ounce cans

Water (for milk) — 6 quarts (6 No. 56 dippers)

  • Eggs, slightly beaten — 60 eggs (3 No. 56 dippers)
  • Salt — 1 ounce (2 mess kit spoons)
  • Sugar, granulated — ¾ pound (½ mess kit cup)
  • Bread, dry, sliced — 300 slices

Directions

  1. Mix milk and water; add beaten egg, salt, and sugar. Mix well.
  2. Dip slices of bread in milk and egg mixture.
  3. Fry on greased griddle until brown on one side. Turn and fry on other side.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Milk Evaporated — 1 can(s) (14½ oz) Water (for milk) — 2 cups Eggs, slightly beaten — 4¾ eggs Salt — about ½ tsp Sugar, granulated — 1 oz Bread, dry, sliced — 24 slices

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 44, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.