Most of the recipes that I have found for corn bread use milk or vigorous stirring as the leaven. I am not good at those methods. Here is one that I have found for plain corn bread. This is not a sweet corn bread as there is no sugar or other sweetener added. It is also not savory as there are no herbs or seasoning.
From the Cook Book 1855
"CORN BREAD 1 lb corn meal, 1 tablespoonful butter, 2 eggs, 2 teaspoonsful of cream tartar, and 1 of soda, and mix with milk to be a thick batter. Mix the cream of tartar with the meal, mix soda in a little milk and do not add it until you are ready to pour it into the pan to bake. Grease your pans well."
There were several references as to what corn bread should be cooked in. Some called for a round cake tin and others described more of a bread pan type. I prefer to use a round cake tin.
Modern Translation: Pre-heat the oven to 350. Have ready 2 overly buttered cake tins. Beat together 2 tsp cream of tartar, 1 lb corn meal, 1 Tbs butter, 2 eggs, 1 tsp soda and 1.5-2 cups milk. The mixture should be a thick batter. The milk should be added 1/2 cup at a time. Pour half of the batter in each tin. Bake for 45 minutes. Check doneness with a toothpick. When it comes out clean, it's done. The corn bread should be pulling away from the sides of the pan. Let it rest for a moment, loosen the edges with a heat resistant spatula, turn out on a cooling rack. Once it is totally cooled, slice in wedges.
If the tins are not buttered enough, it will stick. You could also butter and flour the tins if you like or use paper in the bottom of your pan. This second method is what I will most likely do the next time I make this.
I do not care for the taste of this cornbread, plain. I can only eat it smothered with thick cream butter. Personally, I like modern sweet corn bread. However, I think that would be more like mid-century corn cakes.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Tuesday, September 11, 2012
Thursday, June 21, 2012
Poached Eggs
In Mrs. Beeton's Dictionary of Every-day Cookery there is given a bill of fare for Breakfast. In that list is mentioned poached eggs. Here are directions for preparing them.
"Half fill a bright frying pan with boiling water; add a salt spoonful of salt and two teaspoonfuls of vinegar; break each egg separately into a cup, pour them carefully into the water while boiling; with a small slice throw the white over the yolk; drain for half a minute, then serve either on hot buttered toast, or on spinach or sorrel. Two and a half or three minutes will be sufficient time to give them."
"Half fill a bright frying pan with boiling water; add a salt spoonful of salt and two teaspoonfuls of vinegar; break each egg separately into a cup, pour them carefully into the water while boiling; with a small slice throw the white over the yolk; drain for half a minute, then serve either on hot buttered toast, or on spinach or sorrel. Two and a half or three minutes will be sufficient time to give them."
From The Young Housewife's Daily Assistant 1864
Notes: My salt spoon holds just less than 1/2 teaspoon. I used white vinegar, as I found it mentioned in other cook books of the time. I am assuming that a "slice" is a slotted spoon and was able to find a reference; "passing the slice or a spoon". I used a lined copper frypan as cast iron is not good to boil water in.
Over all, it really wasn't hard to do. I just made 2 eggs for myself and they turned out beautifully. The key is to not have the water boiling when you add the eggs and to gently add them to the water. Otherwise, if you add the egg too fast, it will slide to the other side of the pan and stream the white behind it. As I had no spinach or sorrel, I ate my poached eggs on modern toast with salt and pepper.
Mrs. Beeton also gives her own instruction for making poached eggs here along with an explanation of the importance of fresh eggs and an illustrations of a tin egg-poacher .
Monday, May 7, 2012
Breakfast According to Mrs. Beeton
In Mrs. Beeton's Dictionary of Every-day Cookery you will find an entry for Breakfasts. This is what she has to say on the matter:
"It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the sideboard, and do duty at the breakfast table. Suffice it to say, that any cold meat the larder may furnish should be nicely garnished and be placed on the buffet. Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and-rumpsteak pies, are all suitable dishes for the breakfast-table; as also cold ham, tongue, &c. &c.
The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast. Broiled fish such as mackerel, whiting, herrings, dried haddocks, &c; mutton chops and rump-steaks, broiled sheep's kidneys, kidneys a la maitre d'hotel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, ceufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter &c. &c.
In the summer, and when they are obtainable, always have a vase of freshly gathered flowers on the breakfast-table and, when convenient, a nicely arranged dish of fruit: when strawberries are in season, these are particularly refreshing; as also grapes, or even currants."
"It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the sideboard, and do duty at the breakfast table. Suffice it to say, that any cold meat the larder may furnish should be nicely garnished and be placed on the buffet. Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and-rumpsteak pies, are all suitable dishes for the breakfast-table; as also cold ham, tongue, &c. &c.
The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast. Broiled fish such as mackerel, whiting, herrings, dried haddocks, &c; mutton chops and rump-steaks, broiled sheep's kidneys, kidneys a la maitre d'hotel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, ceufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter &c. &c.
In the summer, and when they are obtainable, always have a vase of freshly gathered flowers on the breakfast-table and, when convenient, a nicely arranged dish of fruit: when strawberries are in season, these are particularly refreshing; as also grapes, or even currants."
Wednesday, February 1, 2012
Milk Griddle Cakes & Delicate Omelettes For Breakfast
Both of these recipes came from Peterson's 1862, February issue.
Milk Griddle Cake for Breakfast - Take a pound and a half of flour, and about three ounces of butter, and a little salt; rub the butter into the flour well, and wet it with milk enough to make it a stiff paste. Knead and work it well, roll it out very thin, cut the cakes out with either a tin cutter or a tumbler, prick them all over with a fork, and bake them on a griddle. A little additional butter will make them richer, but that is according to taste; cream may be used in place of milk.
A Delicate Omelette - Break eight eggs in a stewpan, to which add a teaspoonful of very finely-chopped parsley, half ditto of salt, a pinch of pepper, and three good tablespoonfuls of cream; beat them well together; then put two ounces of butter in an omelette-pan, stand it over a sharp fire, and, as soon s the butter is hot, pour in the eggs, stir them round quickly with a spoon until delicately set; then shake the pan round, leave it a moment to color the omelette, hold the pan in a slanting position, just tap it upon the stove to bring the omelette to a proper shape, and roll the flap over the spoon; turn it upon your dish, and serve as soon as done. Take care not to do it too much.
Research: What is a ditto measure?
Conclusion: The griddle cakes reminded us of modern day English Muffins. I was surprised how well they turned out without any sweetener. The children loved them. Jam was also provided on the table but the young children ate the cakes without. The eggs were very similar to the egg puffs that I have grown up with. They were also very good. I used fresh parsley from a plant that I over-wintered in a sunny window.
Modern translation:
Griddle Cakes
4 1/2 cups flour plus some to flour your table
6 Tablespoons butter at room temperature
salt
1 - 1.5 cups of milk or cream
Mix all together, adding enough milk to make a stiff dough. Kneed it on a floured surface until smooth. Roll it out thin and cut with biscuit cutters or a large mouthed glass or jar. Prick the tops all over and "bake" them on a buttered griddle. They should turn out like short biscuits, not crackers.
A Delicate Omelette
8 eggs
1 teaspoon finely chopped fresh parsley
half ditto of salt
a pinch of pepper
3 Tablespoons of milk or cream
4 Tablespoons of butter
In a bowl combine the eggs, parsley, salt, pepper and milk or cream. Beat them until well mixed. Melt the butter in a pan, preferably an omelet pan. Once it is melted, add the egg mixture. Cover the pan for a moment until the egg has set. Shake the pan or loosen the egg from the sides with a spatula, being careful not to break it. Once it is done, fold the omelet onto your dish and serve hot.
Milk Griddle Cake for Breakfast - Take a pound and a half of flour, and about three ounces of butter, and a little salt; rub the butter into the flour well, and wet it with milk enough to make it a stiff paste. Knead and work it well, roll it out very thin, cut the cakes out with either a tin cutter or a tumbler, prick them all over with a fork, and bake them on a griddle. A little additional butter will make them richer, but that is according to taste; cream may be used in place of milk.
A Delicate Omelette - Break eight eggs in a stewpan, to which add a teaspoonful of very finely-chopped parsley, half ditto of salt, a pinch of pepper, and three good tablespoonfuls of cream; beat them well together; then put two ounces of butter in an omelette-pan, stand it over a sharp fire, and, as soon s the butter is hot, pour in the eggs, stir them round quickly with a spoon until delicately set; then shake the pan round, leave it a moment to color the omelette, hold the pan in a slanting position, just tap it upon the stove to bring the omelette to a proper shape, and roll the flap over the spoon; turn it upon your dish, and serve as soon as done. Take care not to do it too much.
Research: What is a ditto measure?
Conclusion: The griddle cakes reminded us of modern day English Muffins. I was surprised how well they turned out without any sweetener. The children loved them. Jam was also provided on the table but the young children ate the cakes without. The eggs were very similar to the egg puffs that I have grown up with. They were also very good. I used fresh parsley from a plant that I over-wintered in a sunny window.
Modern translation:
Griddle Cakes
4 1/2 cups flour plus some to flour your table
6 Tablespoons butter at room temperature
salt
1 - 1.5 cups of milk or cream
Mix all together, adding enough milk to make a stiff dough. Kneed it on a floured surface until smooth. Roll it out thin and cut with biscuit cutters or a large mouthed glass or jar. Prick the tops all over and "bake" them on a buttered griddle. They should turn out like short biscuits, not crackers.
A Delicate Omelette
8 eggs
1 teaspoon finely chopped fresh parsley
half ditto of salt
a pinch of pepper
3 Tablespoons of milk or cream
4 Tablespoons of butter
In a bowl combine the eggs, parsley, salt, pepper and milk or cream. Beat them until well mixed. Melt the butter in a pan, preferably an omelet pan. Once it is melted, add the egg mixture. Cover the pan for a moment until the egg has set. Shake the pan or loosen the egg from the sides with a spatula, being careful not to break it. Once it is done, fold the omelet onto your dish and serve hot.
Saturday, January 7, 2012
Meal Planning - Breakfast
Taken from Breakfast, Dinner and Tea 1860
"The industrious hardy farmer who rises before the sun having performed his wonted tasks sits down to his breakfast at five o clock with a strong appetite.
The enterprising citizen not called forth quite as early by his business yet still desirous of making each day as profitable as possible breaks his fast at six or seven.
The professional man whose hours of labour may have encroached on those devoted to sleep rises later in the day and eight or it may bo nine o 'clock will find him with weary head and but little appetite sipping his cup of coffee.
Ten is considered an early hour by the fashionable lady the luxurious nobleman of London is scarcely prepared for it by midday and the shadows of evening may begin to fall before his first meal is partaken of by the effeminate epicure of Paris."
" Breakfast in America is peculiarly a family meal At this more than any other there is an unrestrained enjoyment of the home circle The breakfast parti is almost unknown among us being confined to a very limited circle of the fashionable class not that we are less socially inclined than the English but that the busy active life of this new country forbids the devoting the early hours of the day to merely social enjoyment It is usually a hearty meal consisting of coffee meats fish toast a variety of hot cakes and in the Southern States hominy and rice cooked in various ways and several kinds of hot bread."
"chicory dealer chicory There are three kinds of coffee for sale The Arabian or Mocha which is the best It has a small yellow bean The Java and East Indian the second in quality has a larger bean and is of a paler yellow color than the Mocha The West Indian Rio has a bluish or greenish tint."
"The Preparation of Coffee
Previous to roasting the coffee wash the grains and dry them on a pan placed near the fire or in a cool oven While roasting stir them constantly that all may be equally brown Some persons think the aroma more agreeable when the heat is not greater than is sufficient to impart a light brown color to the bean Others prefer the coffee roasted to a dark brown but carefully avoid burning it In order to prevent the blunders of servants in roasting coffee many housekeepers buy it already scorched and ground as it is now so generally prepared by dealers in coffee."
"M Soyer's mode of making coffee is an original one and one worthy of note. He puts the dry coffee in the pot stirs it while heating then pours the boiling water over it which is a quart to one ounce of coffee and sets the pot where it will keep hot but not boil It stands ten minutes when it is ready for drinking Where eream cannot be had boiled milk serves well as a substitute in making a good cup of coffee Cafi au lait is made by nearly filling a cup with boiled milk sweetening to the taste and flavoring with coffee The following receipt by M Roques makes a delightful beverage for breakfast during the heat of the summer Cafe d la Crime frappt de glace Make an infusion of strong Mocha coffee put it in a china bowl sweeten it agreeably to your taste and add to it an equal quantity of boiled milk or a third of rich cream surround the bowl with broken ice and let it stand till icy cold In Germany and France the coffee is prepared at the table by the ladies by pouring boiling water over it and letting it drain a few minutes in a machine for the purpose care being taken to drain it slowly through a sieve and tissue paper."
"In preparing Chocolate for family use cut off about two inches of the cake to one quart of water stir it first in a little cold water till it is soft then pour on the boiling water After it has boiled a short time add a pint of milk boil up and serve Sweeten to taste."
"Here is breakfast ready laid Imprimis tea and coffee second dry toast third butter fourth eggs fifth ham sixth something potted seventh bread salt mustard knives forks etc One of the first things that belong to breakfast is a good fire There is a delightful mixture of the lively and snug in coming down into one's breakfast room of a cold morning and finding every thing prepared for us a blazing grate clean table cloth and tea things newly washed faces and combed heads of a set of good humored urchins and the solo empty chair ready for its occupant Leigh Hunt "
"The industrious hardy farmer who rises before the sun having performed his wonted tasks sits down to his breakfast at five o clock with a strong appetite.
The enterprising citizen not called forth quite as early by his business yet still desirous of making each day as profitable as possible breaks his fast at six or seven.
The professional man whose hours of labour may have encroached on those devoted to sleep rises later in the day and eight or it may bo nine o 'clock will find him with weary head and but little appetite sipping his cup of coffee.
Ten is considered an early hour by the fashionable lady the luxurious nobleman of London is scarcely prepared for it by midday and the shadows of evening may begin to fall before his first meal is partaken of by the effeminate epicure of Paris."
" Breakfast in America is peculiarly a family meal At this more than any other there is an unrestrained enjoyment of the home circle The breakfast parti is almost unknown among us being confined to a very limited circle of the fashionable class not that we are less socially inclined than the English but that the busy active life of this new country forbids the devoting the early hours of the day to merely social enjoyment It is usually a hearty meal consisting of coffee meats fish toast a variety of hot cakes and in the Southern States hominy and rice cooked in various ways and several kinds of hot bread."
"chicory dealer chicory There are three kinds of coffee for sale The Arabian or Mocha which is the best It has a small yellow bean The Java and East Indian the second in quality has a larger bean and is of a paler yellow color than the Mocha The West Indian Rio has a bluish or greenish tint."
"The Preparation of Coffee
Previous to roasting the coffee wash the grains and dry them on a pan placed near the fire or in a cool oven While roasting stir them constantly that all may be equally brown Some persons think the aroma more agreeable when the heat is not greater than is sufficient to impart a light brown color to the bean Others prefer the coffee roasted to a dark brown but carefully avoid burning it In order to prevent the blunders of servants in roasting coffee many housekeepers buy it already scorched and ground as it is now so generally prepared by dealers in coffee."
"M Soyer's mode of making coffee is an original one and one worthy of note. He puts the dry coffee in the pot stirs it while heating then pours the boiling water over it which is a quart to one ounce of coffee and sets the pot where it will keep hot but not boil It stands ten minutes when it is ready for drinking Where eream cannot be had boiled milk serves well as a substitute in making a good cup of coffee Cafi au lait is made by nearly filling a cup with boiled milk sweetening to the taste and flavoring with coffee The following receipt by M Roques makes a delightful beverage for breakfast during the heat of the summer Cafe d la Crime frappt de glace Make an infusion of strong Mocha coffee put it in a china bowl sweeten it agreeably to your taste and add to it an equal quantity of boiled milk or a third of rich cream surround the bowl with broken ice and let it stand till icy cold In Germany and France the coffee is prepared at the table by the ladies by pouring boiling water over it and letting it drain a few minutes in a machine for the purpose care being taken to drain it slowly through a sieve and tissue paper."
"In preparing Chocolate for family use cut off about two inches of the cake to one quart of water stir it first in a little cold water till it is soft then pour on the boiling water After it has boiled a short time add a pint of milk boil up and serve Sweeten to taste."
"Here is breakfast ready laid Imprimis tea and coffee second dry toast third butter fourth eggs fifth ham sixth something potted seventh bread salt mustard knives forks etc One of the first things that belong to breakfast is a good fire There is a delightful mixture of the lively and snug in coming down into one's breakfast room of a cold morning and finding every thing prepared for us a blazing grate clean table cloth and tea things newly washed faces and combed heads of a set of good humored urchins and the solo empty chair ready for its occupant Leigh Hunt "
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