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Germax Toast

A toasted bread dish soaked in milk, eggs, and salt, then fried in lard and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Germax Toast

Ingredients

Directions

Prepare

  1. Cut the loaf of bread into slices.

  2. Soak the slices in milk, eggs, and salt for 10 to 15 minutes.

  3. Heat equal parts lard and butter in a pan.

Cook and serve

  1. Fry the soaked bread slices until light brown on both sides.

  2. Serve with pudding sauce if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind with milk to form a custard coating that sets when fried, giving structure.
Milk
Moistens the bread during soaking, carrying the egg into the slices for a tender interior.
Baker's bread
Absorbs the custard mixture and becomes the body of the dish once fried.
Butter
Adds rich flavour and helps the surface brown in the pan.
Lard
Raises the frying temperature and adds browning and savoury richness to the crust.

The step that matters

Fry until light brown on both sides. Bread soaked in egg and milk browns quickly because the proteins and sugars in the custard caramelise. Medium heat lets the centre set before the outside darkens too far.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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