Category Archives: Breakfast Dishes

Bread Pancakes Recipe

Bread Pancakes Recipe from 1916.

Soak three ounces of breadcrumbs in hot water till quite soft, then press out the water, add one ounce of flour, one ounce of butter, melted, a teaspoonful of baking-powder, and a little salt. Beat up two eggs with half a pint of milk, and mix lightly with the other ingredients. Fry the batter as you would with ordinary pancakes, and serve with sugar and lemon-juice.

pancakes

Brown Scones Recipe

Brown Scones Recipe from 1916.

Rub three ounces of butter into one pound and a quarter of wholemeal flour. Add a teaspoonful of castor sugar, half a teaspoonful of salt, and two teaspoonfuls of baking-powder. Mix into a light dough with sour milk, roll out, cut into scone-shaped pieces, brush over with milk, and bake in a quick oven. Butter-milk is better than sour milk when it can be provided.
Brown scones


Milk Rolls Recipe

BreadrollsMilk Rolls Recipe from 1909.

Ingredients.—One pound of flour, two teaspoonfuls of baking-powder, quarter of a teaspoonful of salt, half a pint of milk.

Method.—Put in flour, baking-powder, and salt, mix well with the hand, make hole in centre, and pour in milk; mix again with hand,and make into rolls or shaped buns. Give each roll flour cuts across top to let them swell, and bake for about fifteen minutes.


Salmon Pie Recipe

Salmon Pie Recipe from 1916

Take a tin of salmon, free the fish from skin and bone, and divide into small pieces. Season with salt, and pepper, and cayenne. Butter a pie – dish, and cover the bottom with a layer of potatoes that have been mashed with hot milk. Next put a good layer of salmon, and cover with a layer of potatoes. Moisten with a little hot milk, roughen the top of the pie with a fork, place in a brisk oven, and bake till hot through and the surface is slightly browned.salmon fish pie

Breakfast Sausage

Breakfast Sausage recipe from 1919:

Form the sausagemeat into little cakes, and fry until nicely browned. Cut some sour apples in slices about half an inch thick, and take out the core. Dip them in milk, and then in breadcrumbs, and fry in the pan after the sausagemeat has been removed. Turn the apples carefully, so as not to break them, and use them as a garnish for the sausage.