We are of a world of diversity, and as history has shown us this diversity comes with many claims. However, regardless of how one may view the world there is one need that unites all; that is of food. As far back as time and humans were recorded, food has been an essential need that initiated recipes which are in the coarse of constant flux according to acquisition and taste.
Not long after 1718, when the French founded New Orleans, ships carrying young women were sent as wives by the French government with dowry suitcases and casks to the new settlers. However, upon their arrival what these young ladies did not anticipate was the crude grains upon which they were supposed to bake with. Unlike their French flours which they were accustomed to use and bake their delicate breads, life in the New World was a culinary disappointment, where they grew quite discontent with the coarse cornmeal provided them.
Taking matters into their own hands, the young brides demanded the finer wheat be sent over. Not wanting to waste the precious wheat, the French women soaked the extra bread that had become stale in a mixture of sweet milk and eggs, fried in butter and served with preserves.
Alas, you may recognize this dish, it is the one we call French toast, but what in the early 1700s it was recognized as as ‘pain perdu’ or ‘lost bread’.
Bon appétit!
Homowack breakfast table, Mamakating, New York
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