Editing French toast (section)

==History ==
Some authors consider the recipe for {{Lang|la|Aliter Dulcia}} (translated as 'Another sweet dish') included in the ''[[Apicius]]'', a 1st-century CE [[Ancient Roman cuisine]] cookbook, "not very different" from modern French toast, although it does not involve eggs.<ref>{{Cite book |url= |title=The Oxford companion to food |title-link=The Oxford Companion to Food |date=2006 |publisher=Oxford; New York : Oxford University Press |others=Internet Archive |isbn=978-0-19-280681-9 |editor-last=Davidson |editor-first=Alan |edition=2nd |pages=569 (s.v. 'pain perdu') |editor-last2=Jaine |editor-first2=Tom}} [http://archive.org/details/oxfordcompaniont0000davi_s2r1 full text]</ref><ref>{{Cite book |title=Apicius, De re culinaria |title-link=Apicius |pages=Book VII, item 296}} [https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html#:~:text=295%C2%A0Another%20Sweetmeat full text]</ref>

In [[Le Viandier]], culinary cookbook written around 1300, the French chef [[Guillaume Tirel|Guillaume Taillevent]] presented a recipe for {{Lang|fr|tostées dorées}}<ref>{{cite book |last1=Pichon |first1=Jérôme |author1-link=Jérôme Pichon |url=https://books.google.com/books?id=D_EYAAAAYAAJ&pg=PA262 |title=Le Viandier de Guillaume Tirel dit Taillevent |last2=Vicaire |first2=Georges |author2-link=Georges Vicaire |year=1892 |page=262}}</ref> involving eggs and sugar.<ref>{{Cite web |date=2020-05-07 |title=Tostées Dorées - Recette De Pain Perdu Médiéval |url=https://recettemedievale.fr/tostees-dorees/ |access-date=2024-06-26 |language=fr-FR}}</ref>

A 14th-century German recipe uses the name {{Lang|de|Arme Ritter}} {{gloss|poor knights}},<ref name="slate">{{cite news |last=Koerner |first=Brendan |author-link=Brendan I. Koerner |title=Is French Toast Really French? |url=http://www.slate.com/articles/news_and_politics/explainer/2003/09/is_french_toast_really_french.html |access-date=6 April 2015 |website=Slate.com}}</ref><ref>{{cite book|first=Jacob and Wilhelm |last= Grimm| title= ''[[Deutsches Wörterbuch]]'', quoting from the ''Buch von guter Spyse''}}</ref> a name also used in English<ref name="oed" /> and the Nordic languages.

In the 15th century, there are English recipes for {{Lang|fr|pain perdu}}<ref name="slate" /><ref>Austin, T. ''Two 15th-century Cookery-books'', 1888, quoting a 1450 recipe, quoted in the ''[[Oxford English Dictionary]]''.</ref><ref>{{cite book |last1=Davidson |first1=Alan |title=The Oxford Companion to Food |last2=Jaine |first2=Tom |publisher=Oxford University Press |year=2006 |isbn=0-19-280681-5 |page=102}}</ref> and culinary expert [[Martino da Como]] also offers a recipe.<ref>Odile Redon, ''et al.'', ''The Medieval Kitchen: Recipes from France and Italy'', 2000, p. 207''f''</ref>

In [[Spain]], one of the first recipes was published in 1611 by {{Ill|Francisco Martínez Motiño|es}}.<ref>{{Cite web |title=Arte de cocina, pastelería, vizcochería y conservería |url=https://realacademiadegastronomia.com/libro-biblioteca-dda/arte-de-cocina-pastelera-vizcochera-y-conservera/ |access-date=2024-06-26 |website=realacademiadegastronomia.com |language=es}}</ref>

An Austrian and Bavarian term is {{Lang|de|Pofesen}} because the shape of the dish is reminiscent of medieval knights' shields from the city of [[Pavia]].<ref>Ammon, Ulrich (2004). ''Variantenwörterbuch des Deutschen: die Standardsprache in Österreich, der Schweiz und Deutschland sowie in Liechtenstein, Luxemburg, Ostbelgien und Südtirol'', {{ISBN|3110165759}}, p. 552.</ref><ref>{{Cite web |last=GmbH |first=GuteKueche Medien |title=Österreichische Mehlspeiskultur - Die Pofesen |url=https://www.gutekueche.at/oesterreichische-mehlspeiskultur-die-pofesen-artikel-3635 |access-date=2024-06-26 |website=Gutekueche.at |language=de}}</ref> In Hungary, it is commonly called {{Lang|hu|bundáskenyér}} ({{Lit|furry bread}}).<ref>{{cite web|url=http://www.cookta.hu/hir/20160508-french-toast-az-edes-bundaskenyer|title=French toast, az @édes @bundás kenyér|date=28 June 2016}}</ref>

In [[Ottoman cuisine]], a dish of bread soaked in eggs with honey but no milk is called ''fāvniyye''.<ref>[https://www.academia.edu/49326938/Kit%C4%81b_%C4%B1_Mekul%C4%81t_Yiyecekler_Kitab%C4%B1_ Nesrin Altun, ''Kitâb-ı Me’kûlât'', 1848?, p. 53.]</ref><!-- needs lang template -->