breakfast foods

Family Breakfasts For Winter

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 often cooked eggs, French toast, or pancakes. Now, as an adult, I like bacon or sausage with eggs, often with cheese and mushrooms. 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 the […]

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basket of fresh eggs

Preserve Eggs With Slaked Lime or Water Glass

This post is a continuation of ways to preserve eggs.  You can read the previous post here, How to Preserve Eggs for Winter. Two more ways of preserving eggs in the 1800s, was to use slaked lime and water glass. DEFINITIONS: Slaked Lime is calcium hydroxide,  an inorganic compound with the chemical formula Ca(OH)2. It is obtained when calcium oxide (called lime or quicklime) is mixed, or “slaked” with water. It has many names including hydrated […]

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bowl of eggs

How to Preserve Eggs for Winter

Hens normally lay most of their eggs during the spring and summer when there is more natural daylight.  They slow down or stop laying eggs in the darker winter months. In the 1800s, people needed to preserve eggs that were laid in the spring so they would last through the winter. Today, poultry can be raised under artificial light and we have refrigeration, so we don’t have to worry about egg shortages. INFORMATION BELOW FROM […]

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cracked egg

The Breaking of Eggs

I never thought much about cracking eggs, since I’ve never used a recipe where I needed to separate the yolk from the white.   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 cup first. See that it is good, and then throw it into a basin with the rest. One bad egg would spoil fifty. Supposing you […]

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egg nog in glass

Making Egg Nogg

Eggnog was originally made of milk or cream, sugar, raw eggs, some type of alcohol, and various spices. However, the 1800s Christmas Eggnog recipe below states that milk or cream defiles that Christmas delight! Today you can buy many types of commercially prepared eggnogs including those that use almond, rice, or coconut milk. FROM 1800s COOKBOOKS:  NOTE: Most of the recipes spelled Egg Nogg with two ‘gs’ at the end. I rather like it. It matches […]

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poached eggs in iron skillet

How to Poach Eggs

  There’s an art to poaching eggs.  You want the yolks to be centered, the whites to look white, the eggs separate from each other, and to cook them the proper length of time. Three of the eggs in this photo wouldn’t be approved. I’ve made boiled, scrambled, fried eggs and omelets, but I’ve never poached an egg. FROM 1800s COOKBOOKS: EGGS, TO BREAK Whenever you break eggs, never mind what quantity, always break each […]

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How to Tell if Eggs are Fresh

We’re lucky today that the eggs we buy in the store have dates stamped on the carton.  It’s easy to know if our eggs are fresh.   INFORMATION BELOW FROM 1800s COOKBOOKS: HOW TO CHOOSE EGGS IN THE MARKET One way of judging the quality of eggs is observing the surface of the shell. When eggs are freshly laid, the shell is covered with a substance called bloom, that gives it a feeling much like […]

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cooked omelet

Making Good Omelets

The making of an omelet is very simple, requiring  just a little practice, and it is by far the most attractive way of serving eggs. It is better to make several small omelets of three or four eggs each than one very large one. Six eggs is the most that can be handled at all properly. Omelet pans should not be used for anything else. To keep them smooth, rub with soft pieces of paper […]

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