Breakfast Ideas and Recipes

Have you ever wondered what else you could feed your characters for Breakfast? Below are some different breakfast recipes.

Buckwheat Cakes wet with Milk.
One quart of flour, and in winter stir in lukewarm milk, till it is a thin batter, and beat it thoroughly, adding nearly an even tablespoonful of salt.
Add a small tea-cup of Indian meal, two tablespoon fuls of distillery yeast, or a good deal more if home-brewed; say half a tea-cup full. Set it where it will keep warm all night, and in the morning add a teaspoonful of saleratus, sifted over the top, and well stirred in. If sour, add more saleratus. This is the best kind of buck wheat cakes.

Griddle Cakes of Unboiled Wheat.
A quart of unboiled wheat, and a teaspoonful of salt Wet it up with water, or sweet milk, in which is dissolved a teaspoonful of saleratus. Add three spoonfuls of molasses. Some raise this with yeast, and leave out the saleratus. Sour milk and saleratus are not as good for unbolted as for fine flour.
These are better and more healthful cakes than buckwheat.

Best Rice Griddle Cakes.
A pint and a half of solid cold boiled rice, put the night before in a pint of water or milk to soak. One quart of milk, added the next morning. One quart of flour stirred into the rice and milk. Two eggs, well beaten.
Haifa teaspoonful of saleratus, dissolved in a little hot water.
One teaspoonful of salt. Bake on a griddle. Stale, or rusked bread in fine crumbs, are very nice made into griddle cakes by the above rule; or they can be mixed with the rice. The rice must be well salted when boiled.

A very delicate Omelet.
Six eggs, the whites beaten to a stiff froth, and the yolks well beaten.
A tea-cup full of warm milk, with a tablespoonful of butter melted in it.
A tablespoonful of flour, wet to a paste with a little of the milk and poured to the milk.
A teaspoonful of salt, and a little pepper.
Mix all except the whites; add those last; bake im ■ mediately, in a flat pan, or spider, on coals, and when the bottom is done, raise it up towards the fire, and bake the top, or cover with an iron sheet, and put coals on it. The remnants of ham, cut fine and added, improve this. Some like sweet herbs added, and some fine-cut onion.

Wheat Waffles.
One quart of flour, and a teaspoonful of salt.
One quart of milk, with a tablespoonful of melted butter in it, and mixed with the flour gradually, so as not to have lumps.
Three tablespoonfuls of distillery yeast. When ra' ed, two well-beaten eggs.
Bake in waffle irons well oiled with lard each time they are used. Lay one side on coals, and in about two minutes turn the other side to the coals.

Miss B.'s Waffles (without yeast).
One quart of flour, and a teaspoonful of salt.
One quart of sour milk, with two tablespoonfuls of butter melted in it.
Five well-beaten eggs. A teaspoonful or more of saleratus, enough to sweeten the milk. Baked in waffle irons.
Some like one tea-cup full of sugar added.

Rice Waffles.
a quart of milk.
A tea-cup of solid boiled rice, soaked three hours in half the milk. A pint and a half of wheat flour, or rice flour. Three well-beaten eggs. Bake in waffle irons. The rice must be salted enough when boiled.
Good Cakes for Tea, or Breakfast.
One pint of milk, and a salt spoonful cf salt. One teaspoonful of molasses, and a great spoonful of butter.
One egg well beaten, and two tablespoonfuls of dis tillery yeast, or twice as much home-brewed.
Stir the ingredients into flour enough to make a stiff batter.
Let it rise all night, or if for tea, about five hours. Add a salt spoonful of saleratus just before baking it, dissolved in warm water.
Bake in shallow pans, in a quick oven, half an hour.
Fried Rice for Breakfast.
Boil the rice quite soft the day before, so that it will adhere well. For breakfast, cut it in slices an inch thick, cook it on a griddle, with enough sweet lard to fry it brown. Cold mush is good in the same way.
It must be salted properly when boiling.
Fried Hominy.
When cold hominy is left of the previous day, it is very good wet up with an egg and a little flour, and fried.
Source: Mrs. Beacher's Domestic Receipt Book ©1871