fannie farmer pancakes
I was given a reproduction of the 1896 Fanny Farmer cookbook. Some of it is quite amusing, even quaint. Here’s how you start up your stove (page 20):
HOW TO BUILD A FIRE
Before starting to build a fire, free the grate from ashes. To do this, put on covers, close front and back dampers, and open oven damper; turn grate, and ashes will fall into the ash receiver. If these rules are not followed, ashes will fly over the room. Turn grate back into place, remove covers from fire-box, and cover grate with pieces of paper (twisted in centre and left loose at the ends), Cover paper with small sticks, or pieces of pine wood, being sure that the wood reaches the ends of the fire-box, and so arrange that it will admit air. …
It goes on for another page and a half! All that and we still have no fire yet. Read the rest of this entry »
silver dollar pancakes
A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. A crêpe is a very thin and large pancake cooked on one side that is rolled and stuffed. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings from jam, fruit, syrup or meat. Read the rest of this entry »
turkey breakfast sausage patties
I was looking around for something healthier than Jimmy Dean’s for my Sausage Griddlie sandwiches. Even with the Jimmy Dean rolls I was reshaping them with a hamburger press so they fit the griddle cake or an English muffin. So I thought, why not make my own sausages? And if I do that, why not turkey? So I did. Read the rest of this entry »
From Wikipedia, the free encyclopedia
A breakfast sausage (or country sausage) is a type of fresh pork sausage found in the United States, usually served at breakfast.
One can most commonly find “breakfast sausage” served in the Southern U.S., in common breakfast dishes such as a sausage biscuit, and sausage gravy. Read the rest of this entry »
shrove tuesday in scandanavia - semla
In Sweden, Shrove Tuesday is marked by eating a traditional pastry, called semla or fastlagsbulle, a sweet bun filled with almond paste and whipped cream. Originally, the pastry was only eaten on this day sometimes served in a bowl of hot milk. Eventually the tradition evolved to eat the bun on every Tuesday leading up to Easter, as after the Reformation, the Protestant Swedes no longer observed a strict Lent. Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter. The semla is now often eaten as a regular pastry, without the hot milk. The semla is also traditional in Finland but they are usually filled with jam instead of almond paste. Read the rest of this entry »
Shrove Tuesday; engraving by the Dutch engraver H.Cock 1567
In other cases of discussing religious fasts (Islam, Judaism) I posted more about the fast itself because this is, after all, a feature about breakfast and fast breaking traditions. In the case of the Christian Lenten Fast, the big meal doesn’t so much break the fast as much as it precedes the fast.
The day before Ash Wednesday is called Shrove Tuesday in most of the English-speaking world. Ash Wednesday is the first day of the Christian season of Lent. If you want to know more about Lent and more details about the Lenten fasting traditions look up Lent on Wikipedia. Read the rest of this entry »
kippers with marmalade
Up to the 16th century breakfast consisted of bread, salted fish and ale – so what’s new ?
Kippers are the result of smoking herrings. Try and get your kippers from a good smokehouse. A little effort in finding good kippers will be rewarded tenfold in the flavour. Telling the difference between real and dyed kippers is fairly easy. The genuine article is a deep tobacco gold, whereas the imposter resembles fake tan with lily white flesh underneath. This recipe takes plain delicious kippers one stage further. Read the rest of this entry »
fish for breakfast
When we were in Ireland, I had a breakfast that included the wonderful Irish oak smoked salmon. In this country you can get this same type of cold smoked salmon at the supermarket from Nova Scotia, Scotland, Norway, and other places. As I have been doing this this month I have come across a lot of different types of breakfast but none have included fish. Read the rest of this entry »
Eggs are back on the menu. It turns out that they have 22% less cholesterol than was once reported. Skeptical? So am I. I still use egg substitutes and egg whites in most recipes that call for whole eggs, most of the time. Though some times a whole egg is still just the thing … from time to time.
So this step by step to the perfect scramble still uses whole eggs. The secret to making moist, fluffy scrambled eggs is all in the scrambling. You’ll need low, gentle heat and patience to make perfect scrambled eggs. Read the rest of this entry »
yes, have one of these bad boys every day!
Did you know that the American Heart Association recently raised a healthy person’s allowance of eggs from 3 per week to 4 per week? This is because more sophisticated testing showed that eggs actually have 22% less cholesterol than previously thought. In fact, according to the American Council on Science and Health, healthy people can eat up to one egg per day! Eggs also contain all the vitamins you need every day except for Vitamin C, and are so rich in complete proteins that they are the standard for food protein assessment. Read the rest of this entry »
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