Saturday, February 8, 2014
Historical Breakfast of America: 1777 (American Girl Felicity)
(Recipes from Felicity's Cook Book. I modified these recipes.)
3 cups sweet, apple cider
2 pounds apples (about 6 large apples. Granny Smiths are the best)
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1. Measure the cider into the cooking pot. Cook the cider over medium heat until it boils. Let the cider boil for 15 minutes. While the cider boils cut each apple into 4 sections. Remove the core from each section and cut off the skin. Then cut the apple sections into smaller pieces. Add the apples to the boiling cider. Cover the cooking pot. Cook the apples over very low heat until they are tender, about 1 hour. Stir the apples often while they cook.
2. Turn off the heat and remove the lid from the pot. Use the potato masher to mash the apples. Stir in the honey, cinnamon, cloves and allspice. Turn the heat to low. Cook the apple mixture uncovered for about 30 minutes, or until it thickens. Stir often. Turn off the heat and let the apple butter cool for 15 minutes in the pot. Serve on any kind of bread, or store in jars.
1 cup water
2 tablespoons butter
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon milk
Butter to grease skillet
1. Heat the water and butter in the saucepan over medium-high heat until they boil. While the water and butter are boiling, put the cornmeal, salt and sugar into the mixing bowl. Pour the boiling water and butter into the mixing bowl. Add the milk and stir the batter until it is mixed well. Use paper towels to grease the skillet with butter. Then heat the skillet over medium-low heat.
2. Drop 6 spoonfuls of batter into the skillet. Let the cakes cook about 5 minutes, until they are golden brown. Turn the cakes over. Let the other side of each cake cook for another 5 minutes. Move the cakes from the skillet to an ovenproof plate. Keep them warm in a 200 oven. Drop a spoonful of butter into the hot skillet and let it melt. Tilt the pan to coat the bottom of the skillet evenly with melted butter. Cook the rest of the johnnycakes.
(This would be a great way to use the apple butter)
Shortening or butter to grease muffin pan
1 tablespoon butter
1 cup milk
1 cup flour
1/4 teaspoon salt
1. Preheat the oven to 425. Grease the muffin cups with shortening or butter. Put the muffin pan in the oven to heat. Melt 1 tablespoon of butter in the small saucepan over low heat. While the butter melts, crack the eggs into the small mixing bowl. Use the fork to beat the eggs until they are light yellow. Add the milk and melted butter to the eggs. Beat the liquid mixture with the fork until it is mixed well.
2. Stir the flour and salt together in the medium mixing bowl. Slowly stir the liquid mixture into the flour mixture. Stir only until the mixture is blended. Do not overmix. Spoon batter into the muffin pan until each cup is 2/3 full. Bake the breakfast puffs at 425 for 20 minutes. Then turn the heat down to 325 and bake the puffs for 15 minutes. Use a butter knife to loosen the sides of the breakfast puffs and remove them from the muffin cups.
(This is another way to use the Apple Butter)
Fried Ham and Gravy
1 pound smoked ham slice
1/2 cup cold water
2 tablespoons fresh-brewed coffee
1. Cut ham slice into serving-size pieces. Warm the skillet over medium-low heat. Add the ham pieces and fry them over low heat. Use the fork to turn over the ham pieces several times to brown both sides evenly. Then move the fried ham pieces onto a serving plate. Cover the plate with tinfoil to keep it warm.
2. If there is grease in the frying pan, pour it off into a metal container. Leave the drippings that are stuck to the bottom of the pan. To make the gravy, pour the cold water and coffee over the drippings in the skillet. Turn the heat to medium and stir the gravy mixture constantly. When the gravy begins to boil, turn off the heat and pour the gravy over the meat.
1/4 cup butter
1 tablespoon water
1. Preheat the oven to broil. Melt the butter in the skillet or dish over low heat. Don't let it burn! Measure 1 tablespoon of melted butter into a small cup and set it aside. Carefully crack the eggs into the skillet or dish. Try not to break to yolks. Shake a little salt over the eggs, then add the water. Cover the pan and cook the eggs over low heat until the whites are set, but not hard...about 5 minutes.
2. Remove the lid and pour the tablespoon of butter evenly over the eggs. Move the pan from the stove to the broiler. Cook the eggs under the broiler about 1 minute. Check them for 30 seconds. The yolks should be set on top. Remove the pan from the broiler and sprinkle nutmeg on the eggs.