1950's Breakfast Ideas!

Hello darlings, in this week's video I'm going to be sharing with you some 1950s breakfast ideas. Breakfast can tend to be a little bit repetitive, especially if you have the same thing day after day, and I know I have toast a lot, so it was really nice to branch out and try some different recipes from the 1950s and 1930s from some of my favourite cookbooks. These recipes were absolutely delicious, I hope you enjoy them as well, and without further ado, let's get into it. The first breakfast recipe is from a 1946 Australian cookbook, Tomato and Egg on Fried Bread. This is a very simple and easy recipe, with great full body flavour that will have you returning to make this breakfast again and again. Wash and halve the tomatoes, frying them gently until they're tender, in half an ounce of oil or dripping. Melt the remainder of the butter or dripping in another pan and add the bread, frying it slowly until it begins to brown, turning it over once or twice. When the bread is ready, lift it onto a hot dish and top it with the fried tomatoes. Sprinkle these with pepper and salt and keep the tomatoes on toast warm in the oven on a low heat while the eggs are frying. Add the eggs on top of the fried tomatoes and season with salt and pepper and enjoy. This was a favourite of ours, it was absolutely delicious. The next 1950s recipe is Griddle Cakes. Sift the flour with baking powder, sugar and salt. Then combine the egg, milk and salad oil or shortening. Mix well and pour into the dry ingredients, stirring just till the flour is moistened. The batter will be lumpy and that's okay, just be careful not to overmix. Bake in a griddle or frying pan. When the underside of the griddle cakes are nicely browned, sprinkle some blueberries over each cake and turn and brown the side with blueberries. Plate up and enjoy. The next breakfast is a two part recipe with the first part baking apples. I did this the night before so I only had to heat them up the next morning. Wash and core your apples and place them in a baking pan. Mix in a bowl 1-2 tablespoons of brown sugar and half a teaspoon of butter per apple and adding in either chopped dates, raisins or cranberries. Push mixture into the centre of the apples and pour 1 cup of water around the apples and bake uncovered in a moderate oven for 45-60 minutes or until tender. The second part to this breakfast is corn fritters. Sift together the flour, baking powder and salt. I added pepper as I am making this recipe savoury rather than sweet. Add milk and egg together before gradually adding it to the dry ingredients. Add your whole corn kernels and mix together. Drop the batter from a spoon into hot fat and fry for 2-5 minutes. Once cooked, drain the fritters on paper towel. Keep everything warm in the oven until you're ready to serve. The final recipe is crispy crumb eggs which was James' personal favourite and is a great twist on your regular scramble. Fry bacon pieces in the pan until crisp. While the bacon cooks, pull apart or blitz together bread to make soft bread crumbs. After removing the bacon, add the fresh bread crumbs into the drippings and heat until crumbs are crisp and brown. While that cooks, add eggs, milk and seasonings and whisk together. Once the crumbs are done, remove from the pan and add the eggs to scramble. When nearly set, add the crumbs and bacon and mix through. I hope you enjoyed these 1950s breakfast recipes, they were absolutely delicious and let me know if you have a go at making these. Thanks so much for watching and I'll see you soon. Bye!