Food: Edwardian Breakfast recipes

I intend on writing a blog post every couple of days if possible. Today's entry is a collection of breakfast recipes which are from the women's section of a sunday magazine. These were all printed in 1911.

Key:
tsp = teaspoon
tbsp = tablespoon
clabbered milk = click here
sweet milk = whole milk

Corn bread

1 pint cornmeal

1 pint clabbered milk

2 eggs

1 level tsp soda carefully pulverized with knife before measuring

1 tbsp hot bacon drippings or lard

Pinch of salt

Have a well greased pan and moderately hot oven. Put cornmeal into a mixing bowl, add soda and stir thoroughly. Beat eggs and add sour milk to them, stirring the milk and eggs together slightly; now pour the liquid into the meal and when well mixed stir in quickly the hot bacon drippings. Pour immediately into pan and bake twenty five to thirty five minutes, according to size of pan.

When making corn bread by any recipe, if one large cooked potato hot or cold is rubbed through a very fine sieve into the batter, it greatly improves it. Making it light and feathery and as my husband says, absolutely delicious.

Wheat muffins

2 tbsp sugar

1 tbsp butter

1 egg

¾ cup sweet milk

1 ½ cups of flour

Pinch of salt

2 tsp baking powder

This recipe just makes 12 muffins. Bake in a real warm oven.

Eggless Muffins

1 tbsp sugar

½ tbsp butter (or butter and lard)

½ cup sweet milk

1 scant tsp baking powder

Salt to taste

Enough flour to make a stiff batter.

This will make six muffins. The recipe may be varied by using part cornmeal or sifted graham flour.

Potato Muffins

Pare three good sized potatoes, boil until tender and mash well. Add one tsp salt, one tbsp lard or butter, one cup sweet milk, ½ yeast cake dissolved; flour enough to make a stiff dough, and set to rise; then form into biscuit shape, set to rise again and bake in hot oven.

Gems

1 egg

1 pint sweet milk

Pinch of salt

2 tsp baking powder

Enough flour to make a stiff batter.

Drop small spoonfuls of the batter in hot lard and fry as you would doughnuts. Serve hot with syrup

Fried Eggs and Apples

2 large firm apples

Salt

Pepper

2 tsp butter

6 eggs

Peel and core the apples, then cut in slices about a quarter of an inch thick. Sprinkle over them salt and pepper. Melt the butter in a frying pan, and add the apples. Fry them for two minutes, turning on each side. Break six eggs over the apples. Season and fry for a minute. Then set in the oven for five minutes. Remove and serve on a hot dish.

Mushroom and Bacon

Pick the mushrooms carefully and stew for a few minutes in a little brown sauce or stock and one tbsp butter. Have ready some rounds of hot buttered toast and crisply fried slices of bacon. On each slice of toast place a slice of bacon and on that a mushroom or if small, two or three. Sprinkle with finely chopped parsley and pour sauce around.