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Breakfast Dainties
Excerpt from Breakfast Dainties
Artichokes (french), artichokes (french), fried, chicken croquettes, chicken, devilled, chicken, fried.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Artichokes (french), artichokes (french), fried, chicken croquettes, chicken, devilled, chicken, fried.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
65 pages, Hardcover
First published January 1, 1887
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Displaying 1 - 3 of 3 reviews
October 3, 2012
It would be unwise of a modern cook to think of this solely as a cookbook. It is exactly that, to be sure; however its true value lies not in the results of the recipes but in the history and knowledge those recipes convey. Little gems are scattered throughout this book that you rarely find in other written sources. Take the chapter on potatoes, for example. The author of the book teaches you how to test a potato for its starch level (cut in half and rubbed together should make the pieces froth; the more froth, the more starch present). Or take modern hamburger patties. Did you know they were considered an excellent choice for varying what someone chose for breakfast? It's these kinds of historical treats that represent the true value of this book. That there are recipes included, albeit old fashioned ones, is purely a bonus.
September 30, 2024
🖍️ In today's strange and ghastly gastronomic tastes, this Breakfast Dainties gives Pumpkin Everything in the 21st century a run for its money—
I was stunned to learn that around 1887, “The after-dinner coffee found at most of the first-class restaurants in New York, such as the Brunswick, etc., contains chicory.” I did not know that!
Hungry for a snack? Then marrow toast is an option: “shake or draw out the marrow with a long-handled fork upon slices of hot toast. Add salt, cayenne, and, if convenient, a little chopped celery, and serve.” Mmmm—
Looking for a meatless Friday meal? Broiled sardines are on the menu! “.—Open a can of sardines, and remove the fish without breaking them; scrape off the skin and split them, if large; put them between a double wire broiler, and broil both sides nicely. Squeeze a little lemon and orange juice over them before serving.”
All kidding aside, there are some good recipes in this book. I suppose since the Garden of Eden there have been good and odd foods on people’s plates, not just in the 21st century.
Breakfast Dainties is a curiosity to read, and worth the time if only to educate oneself on dining tastes in the 19th century. 🥨 🥐 🧀 🍳 🥟 Recommended.
📙Published in 1887.
*•̩̩͙ *How I came across this book: I enjoy old books.
જ⁀➴🟢The e-book version of Breakfast Dainties can be found at Project Gutenberg.
🟣 Kindle.
✴︎⋆✴︎⋆✴︎⋆✴︎
CONTENTS
FRUITS.
Apples, Baked,
Bananas,
Blackberries, Raspberries, etc.,
Cantaloupes,
Cherries,
Currants,
Figs and Dates,
Grapes,
Melons,
Oranges,
Peaches,
Pears,
Pineapples,
Plums,
Strawberries,
Miscellaneous,
BEVERAGES.
Coffee,
"After Dinner" Coffee,
Boiling Water for Coffee,
Tea,
Cocoa and Chocolate,
BREAD, ROLLS, etc.
Bread,
"Home-made" Bread and Rolls,
Salt,
Maize, or Indian Corn,
Corn Bread,
Corn Meal Custard,
"Boston Brown Bread,"
Maize Muffins,
Graham Muffins,
Breakfast Biscuit,
Milk Bread,
Rolled Wheat Biscuit,
To Test the Oven,
TOAST.
Dry Toast,
Dip Toast,
Milk Toast,
Anchovy Toast,
Clam Toast,
Marrow Bone Toast,
Oyster Toast,
Salmon Toast,
Tongue Toast,
EGGS AND OMELETS.
To Test Eggs,
Baked Eggs,
Omelets,
Cheese Omelet,
Omelet with Herbs,
Onion Omelet,
Oyster Omelet,
Omelette au Rhum,
Spanish Omelet,
Sweet Omelet,
POTATOES.
Potatoes in General,
Boiled Potatoes,
Lyonnaise Potatoes,
Potatoes au Cochon,
Potatoes au Gratin,
Potatoes, Sautéed,
MISCELLANEOUS BREAKFAST DISHES.
Artichokes (French),
Artichokes (French), Fried,
Chicken Croquettes,
Chicken, Devilled,
Chicken, Fried,
Crabs, Soft-Shell,
Filet of Sole; Sauce Tartare,
Hamburg Steak,
Hominy Fritters,
Kidney, Sautéed,
Lamb Chops with French Peas,
Minced Turkey with Poached Eggs,
Mushrooms on Toast,
Mutton Chops with Fried Tomatoes,
Oysters, Broiled,
Pork and Beans,
Reed Birds,
Salt Codfish, Broiled,
Sardines, Broiled,
Sauce Tartare,
Sausages,
Smelts, Broiled,
Smelts, Fried,
Squabs,
Steak, Tenderloin; Sauce Bearnaise,
Steak, Sirloin; Sauce Bordelaise,
Tomato Sauce,
Tripe with Oysters,
Tripe, Lyonnaise,
Veal Cutlet, Sauce Robert,
I was stunned to learn that around 1887, “The after-dinner coffee found at most of the first-class restaurants in New York, such as the Brunswick, etc., contains chicory.” I did not know that!
Hungry for a snack? Then marrow toast is an option: “shake or draw out the marrow with a long-handled fork upon slices of hot toast. Add salt, cayenne, and, if convenient, a little chopped celery, and serve.” Mmmm—
Looking for a meatless Friday meal? Broiled sardines are on the menu! “.—Open a can of sardines, and remove the fish without breaking them; scrape off the skin and split them, if large; put them between a double wire broiler, and broil both sides nicely. Squeeze a little lemon and orange juice over them before serving.”
All kidding aside, there are some good recipes in this book. I suppose since the Garden of Eden there have been good and odd foods on people’s plates, not just in the 21st century.
Breakfast Dainties is a curiosity to read, and worth the time if only to educate oneself on dining tastes in the 19th century. 🥨 🥐 🧀 🍳 🥟 Recommended.
📙Published in 1887.
*•̩̩͙ *How I came across this book: I enjoy old books.
જ⁀➴🟢The e-book version of Breakfast Dainties can be found at Project Gutenberg.
🟣 Kindle.
✴︎⋆✴︎⋆✴︎⋆✴︎
CONTENTS
FRUITS.
Apples, Baked,
Bananas,
Blackberries, Raspberries, etc.,
Cantaloupes,
Cherries,
Currants,
Figs and Dates,
Grapes,
Melons,
Oranges,
Peaches,
Pears,
Pineapples,
Plums,
Strawberries,
Miscellaneous,
BEVERAGES.
Coffee,
"After Dinner" Coffee,
Boiling Water for Coffee,
Tea,
Cocoa and Chocolate,
BREAD, ROLLS, etc.
Bread,
"Home-made" Bread and Rolls,
Salt,
Maize, or Indian Corn,
Corn Bread,
Corn Meal Custard,
"Boston Brown Bread,"
Maize Muffins,
Graham Muffins,
Breakfast Biscuit,
Milk Bread,
Rolled Wheat Biscuit,
To Test the Oven,
TOAST.
Dry Toast,
Dip Toast,
Milk Toast,
Anchovy Toast,
Clam Toast,
Marrow Bone Toast,
Oyster Toast,
Salmon Toast,
Tongue Toast,
EGGS AND OMELETS.
To Test Eggs,
Baked Eggs,
Omelets,
Cheese Omelet,
Omelet with Herbs,
Onion Omelet,
Oyster Omelet,
Omelette au Rhum,
Spanish Omelet,
Sweet Omelet,
POTATOES.
Potatoes in General,
Boiled Potatoes,
Lyonnaise Potatoes,
Potatoes au Cochon,
Potatoes au Gratin,
Potatoes, Sautéed,
MISCELLANEOUS BREAKFAST DISHES.
Artichokes (French),
Artichokes (French), Fried,
Chicken Croquettes,
Chicken, Devilled,
Chicken, Fried,
Crabs, Soft-Shell,
Filet of Sole; Sauce Tartare,
Hamburg Steak,
Hominy Fritters,
Kidney, Sautéed,
Lamb Chops with French Peas,
Minced Turkey with Poached Eggs,
Mushrooms on Toast,
Mutton Chops with Fried Tomatoes,
Oysters, Broiled,
Pork and Beans,
Reed Birds,
Salt Codfish, Broiled,
Sardines, Broiled,
Sauce Tartare,
Sausages,
Smelts, Broiled,
Smelts, Fried,
Squabs,
Steak, Tenderloin; Sauce Bearnaise,
Steak, Sirloin; Sauce Bordelaise,
Tomato Sauce,
Tripe with Oysters,
Tripe, Lyonnaise,
Veal Cutlet, Sauce Robert,
September 24, 2021
Breakfast Dainties by Thomas J. Murrey
TOC where recipes are listed, not in any special order.
Cookery is discussed.
This is not a typical cookbook. Each of the subjects are discussed.
For fruits there are apples, baked and bananas, telling you how to select the best fruit. recipes are mentioned in paragraph format, nothing like a formal recipe in a cookbook.
Beverages have their own chapter giving different methods for making the items.
Lot of history is mentioned, years of certain things that happened in cooking and ingredients used back then.
To make bread it asks for a pill of liquid yeast, no idea what that is. some mention of some measurements of other items needed.
Like the tips along the way: how to tell if an egg is ok to use.. Also how to tell if a potato is good to use.
So much useful fun information to learn about. To keep the nutrition in the potato, boil in skins just in water. It's also so much more easier to peel skin after it's cooked.
Resource listing of other works are included at the end. Other works by the publisher are included also.
TOC where recipes are listed, not in any special order.
Cookery is discussed.
This is not a typical cookbook. Each of the subjects are discussed.
For fruits there are apples, baked and bananas, telling you how to select the best fruit. recipes are mentioned in paragraph format, nothing like a formal recipe in a cookbook.
Beverages have their own chapter giving different methods for making the items.
Lot of history is mentioned, years of certain things that happened in cooking and ingredients used back then.
To make bread it asks for a pill of liquid yeast, no idea what that is. some mention of some measurements of other items needed.
Like the tips along the way: how to tell if an egg is ok to use.. Also how to tell if a potato is good to use.
So much useful fun information to learn about. To keep the nutrition in the potato, boil in skins just in water. It's also so much more easier to peel skin after it's cooked.
Resource listing of other works are included at the end. Other works by the publisher are included also.
Displaying 1 - 3 of 3 reviews