Ok guys an gals, let’s take a few minutes and talk about some breakfast recipes. This list of recipes was taken from Gutenberg project,
1 pint of quite sour, thick milk;
Beat into this thoroughly 1 even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and 2 cups of flour, to which had been added 1 tablespoon of granulated cornmeal and 1 rounded teaspoon of baking powder before sifting.
Breakfast Corn Cake
1 cup of white flour.
1/2 cup cornmeal (yellow granulated cornmeal).
1 cup of sweet milk.
2 teaspoonfuls baking powder.
1 tablespoonful sugar.
1/2 teaspoonful salt.
1 tablespoonful butter.
1 tablespoonful lard.
Sift together flour, salt and baking powder, sugar, and add 1/2 cup of granulated, yellow cornmeal.
Mix with 1 cup milk, 1 beaten egg, and the 2 tablespoonfuls of butter and lard.
Beat thoroughly. Add a tablespoonful more of flour if not as stiff as ordinary cake batter.
Pour in well-greased bread tin and bake about 40 minutes in a hot oven.
2 cups of flour.
3 even teaspoonfuls of baking powder.
2 tablespoonfuls of sugar.
1 cup of sweet milk.
1 tablespoonful of butter.
Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar and a pinch of salt; add the 2 yolks of eggs to the 1 cup of milk, and mix with the flour and baking powder; lastly, add the stiffly-beaten whites of eggs. Place large spoonfuls of the batter in small Gem pans. Bake in a hot oven 20 minutes. These muffins are fine.
1-1/2 tablespoonfuls of sugar.
1 cup of granulated yellow cornmeal.
1-1/2 cups of sweet milk.
2 cups of white flour.
3 teaspoonfuls of baking powder.
1 tablespoonful melted butter.
A pinch of salt
Beat together eggs and sugar, add milk and cornmeal and the white flour, sifted, with baking powder and salt; add the 1 tablespoonful of melted butter. Bake 20 minutes in warmed Gem pans, in a hot oven.
Utilize any left-over muffins by making a very appetizing pudding from them called “Indian Sponge” Pudding, the recipe for which may be found among pudding recipes.
Sift together 4 cups of flour, 2 teaspoonfuls of baking soda and 1 teaspoonful of salt, four times.
Separate 3 fresh eggs. Place the yolks in an earthenware mixing bowl.
Beat well with a spoon. Then add 3-1/2 cups of sour milk or sour buttermilk and 1/2 cup of sour cream, and 1 teaspoonful of melted butter. Mix a smooth batter with the sifted flour and soda. Lastly, add the stiffly-beaten whites of 3 eggs. Mix the batter quickly and thoroughly. Bake on a hot, well-greased waffle iron and serve at once.
The waffles may be buttered as soon as baked and sugar sifted over, or a saucer containing a mixture of cinnamon and sugar, or a small jug of maple syrup may be served with them. Twelve waffles were made from this recipe.
One quart of scalded milk, when lukewarm, add the following: 1/2 cup of butter and lard (mixed), 1 egg, 1 tablespoonful of sugar, 1 teaspoonful of salt and 1 Fleischman’s yeast cake; add flour to form a thick batter; beat all thoroughly.
Mix the above at 9.30 P.M., stand in a warm place, closely-covered, over night. The following morning add more flour; dough should not be mixed quite as stiff as for bread.
Allow it to raise in a warm place. When well-risen, place on bread board, roll, cut into small biscuits; dip each biscuit in melted butter, fold together, place in pans a distance apart, and when they have doubled in size, bake in a hot oven.
Early in the morning 1 cup of oatmeal porridge, left over from that which had been cooked for breakfast, was placed in a bowl and added gradually 2 cups of scalded, luke-warm milk, 1 tablespoon of a mixture of lard and butter, 1/4 cup New Orleans molasses and one Fleischman’s yeast cake, dissolved in a little of the milk; stir in about 3 cups of bread flour and stand in a warm place about 1-1/4 hours to rise; then add 3-1/2 cups more of bread flour and 1 teaspoonful of salt.
Stir well with a spoon, and pour into three small bread tins; let rise, when well-risen, bake about 3/4 of an hour in a moderately hot oven.
This is a delicious and wholesome bread and no kneading is necessary.
1-1/2 cups of the cooked oatmeal might be used, then use less white bread flour when mixing.
Four eggs, whites and yolks were beaten separately, 2 tablespoonfuls of milk, were added; 1 teaspoonful of chopped parsley; mix lightly together, add salt to season.
Place 2 tablespoonfuls of butter in a fry pan.
When butter has melted, pour mixture carefully into pan. When cooked, sprinkle over a small quantity of finely minced parsley. Roll like a “jelly roll.”
Place on a hot platter and serve at once, cut in slices.
FLANNEL CAKES, MADE FROM SOUR MILK
One pint of sour milk, 2 eggs (beaten separately), a little salt, 1 large teaspoon of melted butter, 1 teaspoonful of molasses, 1 good teaspoon of soda, sifted with enough flour to make a smooth batter.
Beat hard and then add the 2 yolks and the stiffly-beaten whites of eggs. Bake small cakes on a hot, well-greased griddle.
Serve with honey or maple syrup.
One pint of stale bread crumbs (not fine, dried crumbs), covered with 1 pint of sour milk.
Let stand over night.
In the morning add 1 tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon of salaratus (good measure), 3/4 cup of granulated corn meal, to which add a couple of tablespoons of bread flour, enough to fill up the cup.
Stir all well together, add the 2 stiffly-beaten whites of eggs and drop with a tablespoon on a hot, greased griddle. Make the cakes small, as they do not turn quite as easily as do buckwheat cakes.
This makes about two dozen cakes.
WAFFLES MADE FROM SWEET MILK AND BAKING POWDER
Sift together 1 quart of flour, 2 teaspoonfuls of baking powder and 1/2 teaspoonful of salt. Mix into a batter, a little thicker than for griddle cakes, with sweet milk; add yolks of 3 eggs, 3 tablespoonfuls of melted butter; lastly, stir in lightly the 3 stiffly-beaten whites of eggs.
Bake on a hot, well-greased waffle iron and serve with maple syrup.
Add 1 tablespoonful of butter and 1 tablespoonful lard to 1 cup of cold, boiled rice; 2 yolks of eggs, the whites beaten separately and added last; 2 cups of flour, 1 teaspoonful salt and 2 teaspoonfuls baking powder, sifted together; 1 teaspoonful of sugar and 1 teaspoonful of molasses, and enough sweet milk to make a thin batter.
Bake in hot waffle irons. With these serve either maple syrup or a mixture of sugar and cinnamon.
3/4 pound sugar.
3/4 pound butter.
1 pound flour.
Mix like ordinary cake. Divide this into three parts. Flavor one part with vanilla, 1 with chocolate and the other with cinnamon. These latter will be darker than the first. Place a piece of dough as large as a small marble in a small hot, well-greased waffle or wafer iron.
Press two sides of iron together, which flattens out cake, and hold by a long handle over fire, turning it over occasionally until cakes are baked. The cake, when baked, is a delicious, thin, rich wafer, about the size of half a common soda cracker.
1/2 pound butter.
1/2 ounce cinnamon.
1/2 pound sugar.
Work together and form into small balls. Place in hot buttered wafer irons, hold over fire and bake.
This is an old German recipe.
Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour, and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon of molasses.
Add the well-beaten yolks of 3 eggs, 1-1/2 teaspoonfuls of baking soda, dissolved in a little hot water. Lastly, add the stiffly-beaten whites of 3 eggs. Place about 3 tablespoonfuls of the batter on hot, well-greased waffle irons.
If buttermilk cannot be procured, sour milk may be used with good results, providing the milk is quite sour.
From this quantity of batter may be made twelve waffles. Serve with maple syrup or honey.
This list of recipes was from:
MARY AT THE FARM AND BOOK OF RECIPES COMPILED DURING HER VISIT AMONG THE “PENNSYLVANIA GERMANS”
EDITH M. THOMAS