Cut slices of stale bread; beat 3 EGGS with a pinch of salt and 1/4 cup of milk. Dip the slices of bread in the beaten EGGS and fry until brown on both sides. Cover with pulverized sugar; sprinkle with cinnamon and some finely chopped nuts. Serve hot.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)