1909 Breakfast Menu: Pumpkin Waffles, Eggs au Gratin....

1909 Breakfast
Good Housekeeping Family Cook Book
Pumpkin Waffles
Eggs au Gratin
Fig Fritters

Pumpkin Waffles
1 cup mashed, seasoned pumpkin
1 egg
1 cup warm cream
½ a yeast cake
½ cup lukewarm water
1 tbs melted butter
4 cups sifted flour
Milk
Pinch of powdered mace and ground ginger
Take one cup of mashed and seasoned pumpkin, carefully drained, and add one well beaten egg, one cup of warm cream, half a yeast cake dissolved in half a cup of lukewarm water, one tablespoon of melted butter and four cups of sifted flour; thin to a rather thick batter with sweet milk; allow it to rise until light and then beat down, adding a pinch of powdered mace and ground ginger; again let it rise for twenty minutes and bake in heated waffle irons to a golden brown; dip the waffles while hot in melted butter and roll in equal parts of cinnamon and pulverized sugar.
Did we eat them? Yes
Would I make them again? Probably not.

Eggs au Gratin
3 raw egg yolks
¼ cup soft, fresh bread crumbs
2 tbs softened butter
1 tbs chopped chives
3 chopped sardines
2 sprigs parsley
Salt and pepper
6 eggs
Mix together three raw egg yolks, a quarter of a cup of soft, fresh bread crumbs, two tablespoons of softened butter, one tablespoon of chopped chives, three chopped sardines, two sprigs of parsley chopped, and a light dusting of salt and pepper. Spread this mixture in the bottom of a baking dish and place in a slow oven until set; then break over it six eggs, dust them with salt and pepper and bake until done.
Did we eat it? Yes
Would I make it again? Yes
Notes: I did not add the sardines.

Fig Fritters
2 eggs
1 cup milk
1½ cups graham flour
1 tbs melted butter
½ tsp salt
1 cup chopped figs
½ cup boiled rice
Nutmeg
Cinnamon
1 tsp baking powder
Fat to try
For one dozen of these delicious fritters, take two eggs, separating the whites from the yolks, add to the yolks one cup of milk, one and one-half cups of graham flour, one tablespoon of melted butter, one-half teaspoon of salt, one cup of chopped figs and one-half cup of boiled rice stirred in; flavor with nutmeg and a little cinnamon, then stir in the beaten whites and one teaspoon of baking powder; fry in deep fat and serve with a boiled icing sauce.
Did we eat them? Most of them
Would I make them again? Probably not

For antique recipe collections visit: HearthRecipes.com