Bonus Challenge: Make a breakfast-food & document it!
According to Mrs. Beeton:
BREAKFASTS.
2144. It will not be necessary to give here a long bill of fare of cold joints, &c., which may be placed on the side-board, and do duty at the breakfast-table. Suffice it to say, that any cold meat the larder may furnish, should be nicely garnished, and be placed on the buffet. Collared and potted meats or fish, cold game or poultry, veal-and-ham pies, game-and-Rump-steak pies, are all suitable dishes for the breakfast-table; as also cold ham, tongue, &c. &c.
2145. The following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast. Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.; mutton chops and rump-steaks, broiled sheep’s kidneys, kidneys la matre d’htel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.
2146. In the summer, and when they are obtainable, always have a vase of freshly-gathered flowers on the breakfast-table, and, when convenient, a nicely-arranged dish of fruit: when strawberries are in season, these are particularly refreshing; as also grapes, or even currants.
The Receipt: A Jam Omelet
OMELETTE AUX CONFITURES, or JAM OMELET.
1460. INGREDIENTS – 6 eggs, 4 oz. of butter, 3 tablespoonfuls of apricot, strawberry, or any jam that may be preferred.
Mode.—Make the omelet by recipe No. 1459, only instead of doubling it over, leave it flat in the pan. When quite firm, and nicely brown on one side, turn it carefully on to a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into 3 or 4 portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over. Always sprinkle sweet omelets with sifted sugar before being sent to table.
For reference, No. 1459:
TO MAKE A PLAIN SWEET OMELET.
1459. INGREDIENTS – 6 eggs, 4 oz. of butter, 2 oz. of sifted sugar.
Mode.—Break the eggs into a basin, omitting the whites of 3; whisk them well, adding the sugar and 2 oz. of the butter, which should be broken into small pieces, and stir all these ingredients well together. Make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble, pour in the eggs, &c. Keep stirring them until they begin to set; then turn the edges of the omelet over, to make it an oval shape, and finish cooking it. To brown the top, hold the pan before the fire, or use a salamander, and turn it carefully on to a very hot dish: sprinkle sifted sugar over, and serve.
Date/Region: 1861, English
How did you make it: I first needed to decide if there was a typo, and 1460 was intended to have sugar in it as 1459 does. I opted to try it as written this time, reserving the right to try it the other way in the future. As the original receipt claims to serve 4 persons, I opted to make it on 1/3 scale; I was also not optimistic about the taste. Jam and sugar on eggs?
Whisked together two egg yokes and one egg white, added about 2 tsp of butter (cut small). Melted another 2 tsp of butter on the frying pan, and cooked eggs-butter mixture until firm. Moved to a plate, added a large a spoonful of blackberry jam, turned over the edges, and sprinkled with sugar.
Time: Less than 10 minutes.
Cost: All ingredients were on hand.
How successful was it? More so that I thought it would be--it still tasted like eggs with jam on them, but it wasn't too bad.
How accurate was it? Very. I didn't have a 'salamander' or open fire to brown the top, but the omelet still cooked through thoroughly.
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| Jam Omelet for the Bonus Breakfast Challenge |
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