Breakfast Dainties

Sep 13, 2013 by

BreakfastYou have to love an old cookbook that is called “Breakfast Dainties!”  Written by Thomas Murrey and first published in 1885, this is a marvelous peek into what they called breakfast cookery in the late 19th century.  Looking at the list of recipes in this book, it looks as if back in 1885 what they had for breakfast was similar to what we have now for dinner!

A few words from the introduction:

“Dinner may be pleasant,
So may social tea
But yet me thinks the breakfast
Is best of all the three.

The importance of preparing a variety of dainty dishes for the breakfast table is but lightly considered by many who can afford luxuries, quite as much as by those who little dream of the delightful, palate-pleasing compounds made from unconsidered trifles.

The desire of the average man is to remain in bed until the very last moment. A hurried breakfast of food long cooked awaits the late riser, who will not masticate it properly when he finally arrives at the breakfast table, and the best of housekeepers is discouraged and prevented from ever attempting culinary surprises, when they are not to be appreciated. In this way she is innocently driven into a rut from which it is difficult to escape when occasions present themselves for offering novelties.

The following recipes and remarks will be found valuable assistants to those so situated, and will offer many practical suggestions intended to develop ingenuity and skilfulness in this much neglected branch of cookery. Avoid asking that innocent but often annoying question, “What shall we have for breakfast?” Rely upon your own resources and inventiveness, and you will soon master the situation. The average business man generally knows but little of what is or is not in market, and he dislikes to have his gastronomic knowledge constantly analyzed.

FRUITS
APPLES, BAKED
BANANAS
BLACKBERRIES, RASPBERRIES
CANTALOUPES
CHERRIES
CURRANTS,
FIGS AND DATES
GRAPES
MELONS
ORANGES
PEACHES
PEARS
PINEAPPLES
PLUMS
BEVERAGES. COFFEE
AFTER DINNER” COFFEE
BOILING WATER FOR COFFEE
TEA
COCOA AND CHOCOLATE
HOME-MADE BREAD AND ROLLS
CORN BREAD
BOSTON BROWN BREAD
MAIZE MUFFINS
GRAHAM MUFFINS
BREAKFAST BISCUIT
MILK BREAD
ROLLED WHEAT BISCUIT
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
BAKED EGGS
OMELETS
CHEESE OMELET
OMELET WITH HERBS,
ONION OMELET
OYSTER OMELET
SPANISH OMELET
SWEET OMELET
POTATOES
BOILED POTATOES
LYONNAISE POTATOES
POTATOES AU GRATIN
POTATOES, SAUTEED
ARTICHOKES (FRENCH)
ARTICHOKES (FRENCH), FRIED
CHICKEN CROQUETTES
CHICKEN, FRIED
CRABS, SOFT-SHELL
FILET OF SOLE
SAUCE TARTARS
HAMBURG STEAK
HOMINY FRITTERS
KIDNEY, SAUTEED
LAMB CHOPS WITH FRENCH PEAS
MUSHROOMS ON TOAST
MUTTON CHOPS WITH FRIED TOMATOES
OYSTERS, BROILED
PORK AND BEANS
REED BIRDS
SALT CODFISH, BROILED
SARDINES, BROILED
SAUSAGES
MELTS, BROILED
SMELTS, FRIED
SQUABS
STEAK
TENDERLOIN
STEAK, SIRLOIN
TRIPE WITH OYSTERS
TRIPE, LYONNAISE
TURKEY, MINCED, WITH POACHED EGG
VEAL CUTLET, SAUCE ROBERT

BUY this BOOK

Leave a Reply

Your email address will not be published. Required fields are marked *