In the U.S., the eggs we buy in stores today are kept refrigerated and have dates stamped on the cartons. So it’s easy to know if they’re still fresh. But in the 1800s, electricity was not yet available in homes. Refrigerators were insulated boxes that held a block of ice to keep food cold. Since there wasn’t much room inside, eggs were rarely kept there. As long as eggs were not washed, they could be kept at room temperature; but…
People in the 1800s usually ate a hearty breakfast because they worked hard physically. They didn’t waste any food, either. Food left over from the night before was often used for breakfast. Note that none of these recipes use eggs as the main dish. Chickens lay less eggs in autumn and winter, so eggs were scarcer during those times. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS AUTUMN BREAKFASTS DURING the early part of the autumn, and indeed until late in the…
A poached egg is an egg that has been broken, gently slid into boiling water, and gently cooked. The egg should have a runny yolk, while the white stays attached to the egg and is thoroughly cooked. It takes skill to cook poached eggs that retain their shape and look appetizing. Poached eggs are often added to other dishes. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS POACHED EGGS If the eggs are fresh, they will look most inviting, but the way…
Eggnog (also known as milk or egg milk punch) was originally made of milk or cream, sugar, raw eggs, some type of alcohol, and various spices. Today you can buy many types of commercially prepared eggnogs including those that use almond, rice, or coconut milk. NOTE: Many of the recipes spelled Egg Nogg with two ‘gs’ at the end. I rather like it as it matches the two ‘gs’ in the word “egg.” INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: EGG-NOGG Beat…
Making an omelet can be difficult at first; often cooking it too hard or not being able to fold it over properly. But once you get the hang of it, it’s such an easy meal to prepare. You can increase the nutritive value by adding cheese, mushrooms, chives, meat, vegetables, etc. INFORMATION BELOW FROM 1800s COOKBOOKS OMELETS The omelet is by far the most attractive way of serving eggs. It is better to make several small omelets of three…
“An omelette soufflé is a very nice and delicate thing when properly managed; but if flat and heavy, it should not be brought to the table. The best cooks will sometimes fail in making soufflés, as their manufacture requires the greatest care and attention. It is also necessary to be able to judge to a nicety the time they will take to cook.” ….. from an 18oos cookbook. INFORMATION BELOW ALSO FROM 1800s COOKBOOKS SOUFFLÉS To be eaten in perfection,…
I never thought much about cracking eggs, since I’ve never used a recipe where I needed to separate the yolk from the white. But it’s especially important not to allow any of the yolk to mix with the whites for recipes such as meringues, soufflés, or any egg whites that need to be whipped. INFORMATION BELOW FROM 1800s COOKBOOKS: TO SEE THAT EGGS ARE GOOD Whenever you break eggs, never mind what quantity, always break each egg separately into a…
When I was growing up, we mostly ate buttered toast, Raisin Bran and Cheerios cold cereal before we went to school. On weekends, my mother usually cooked eggs, French toast, or pancakes. Now, as an adult, I like bacon or sausage with eggs, adding cheese, chopped green onion and mushrooms if I have it. But I’ll eat anything, even leftovers from lunch or dinner. In the 1800s, people often ate eggs for breakfast if they had them, and most of…