Tag Archives: Mrs. Rorer’s Philadelphia Cookbook

Eggs for Breakfast – 1890s

Thoughts:

Creamy, delicious eggs. Savory from the broth and mushrooms, with the slightest crunch lent by the onions. It’s not quite an omelet, nor yet scrambled eggs, but something like both, in that the chopped whites and yolks of hard-boiled eggs are combined in a thick, creamy sauce. It’s an interesting spin on eggs for breakfast, and a great way to use up any leftover hard boiled eggs you may have in the fridge. In fact, I bet it would be a terrific way to use up leftover deviled eggs from a party (if there is such a thing… I usually eat them all!). The mustard would be a welcome addition, I think.

I recommend expanding on the original recipe, and putting a hefty layer of the egg mixture on a slice of toast, topping with a sharp cheese, and setting it under the broiler for just long enough to melt the cheese. With this treatment, it can actually stand as a breakfast main course, rather than a side.


Recipe for Eggs for Breakfast

Boiling eggs: 10 minutes       Prep time: 15 minutes

Serves 3-4

Cook’s Note: I haven’t the faintest idea where the bay leaf is meant to figure in, so I’ve omitted it altogether. If you like, I suppose you could let it sit awhile in the stock to pass on a bit of the flavor.

Ingredients:

  • 6 mushrooms, diced (~1/4 cup)
  • 6 hard boiled eggs, divided into whites and yolks, both chopped small
  • 1 slice of onion, diced (~1 1/2 Tbs.)
  • 2 Tbs. butter, divided
  • 1 Tbs. flour
  • 2 Tbs. cream
  • 1 cup stock
  • salt & pepper to taste

Saute the mushrooms in 1 Tbs. butter until soft. Remove from pan and set aside. 

Melt the rest of the butter, and add the flour. Stir until the butter bubbles and turns golden. Pour in the stock and cream and stir until it  reaches a smooth consistency. Add the chopped egg whites, mushrooms, and salt & pepper to taste. Bring to a bubble, then crumble the yolks into the mixture. Turn off heat and stir to combine. 

Apple Custard Pie

Thoughts:

I love this recipe. It’s versatile enough to be made into a pie, or into smaller tarts, or even into a crustless custard, in ramekins. I was a smidge distracted the first time I made this, so was surprised that the filling is really enough for two pies. 

The filling thickens to a nice smooth consistency, appley in flavor along with the more familiar elements of custard. It’s mildly sweet, not overpoweringly so, which lets all the natural flavor of the apple and the bite of the nutmeg shine. All in all, it’s a simple dish that’s easy to prepare, and easy to appreciate. Plus, it’s a great use for some of those autumn apples you might have lying around!


Apple Custard Pie Recipe

 Prep: 10 minutes       Baking: 45 minutes to an hour

Makes: 2 pies      

Cook’s Note: I use applesauce in the recipe below to simplify things, but if you have proper orchard apples, stewing them down for this custard is a wonderful use for them. Also, although not listed in the original, I added a splash of brandy  and a dash of vanilla. Feel free to play, and make the recipe your own!

Crust Ingredients:

  • 3 cups flour
  • 1/2 stick butter (4 Tbs.)
  • 1/4 cup shortening
  • 1/4 cup sugar
  • pinch of salt
  • ice water, just enough

Custard Ingredients:

  • 3 cups applesauce
  • 1 cup white sugar
  • 6 eggs, divided
  • 1 quart milk (4 cups)
  • 1 tsp. vanilla extract
  • 1 Tbs. brandy
  • nutmeg to taste

Make the crust by cutting the butter and shortening into the flour, then add the sugar and salt. Pour in just enough water to bring the dough together, and try not to overwork it. Roll out to about 1/4″ thickness, then line two pie pans with it. Crimp the edges decoratively, and prick the bottoms of the pies all over with a fork (this keeps the dough from bubbling up). 

Pour the applesauce into a fine sieve, and allow any extra water and juices to drain out; this will help the custard filling set up nicely. Place the drained applesauce in a large bowl, and add the sugar, yolks, and nutmeg. Beat thoroughly, and add the milk, followed by the whites, beating all the while. 

Pour the custard into the prepared pie pans; any extra can be poured into ramekins or other oven-safe dishes. Bake for around 45 minutes, or until the center of the pies are set. Remove from the oven, let cool, sprinkle with a little decorative nutmeg, and enjoy!