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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 1/4 ca. 1 Liter | water |
| 126 | eggs shell |
| 8 x ca. 30 g | Milk; Dry Non-Fat L Heat |
| 13 x ca. 450 g | Bread French 12 Oz #59 |
| 3 1/2 Tasse | Sugar; Granulated 10 Lb |
| 2 x ca. 450 g | Shortening; 3LB |
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Temperature: 375 F. Griddle 1. Place Water In Mixer Bowl.
2. Combine Milk And Sugar; Blend Well. Add To Water; Stir Until Dissolved.
3. Add Eggs To Ingredients In Mixer Bowl; Whip Until Well Blended.
4. Dip Bread In Egg Mixture To Coat Both Sides. Cut Each Loaf Diagonally Into 16 3/4" Slices (Ends Removed).
5. Place On Well-Greased Griddle; Fry On One Side Until Golden Brown. Turn. Fry On Other Side Until Golden Brown. Approximately 1 1/2 Minutes On Each Side.
6. Serve Immediately.
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