The History of Eggs ala Goldenrod
|
View Recipe Here |
This dish always fascinated me when I read a an old old newspater clipping of a poem in my Mother's scrapbook called, "Time of the Goldenrod" and it reminded me of my favorite season, Fall, and what it would have been like for that person, a century before.
Simple dishes have also fascinated me. Why are they so comforting, good and you always like to revisit them often.
Easter morning has always been a time for an egg dish. Most of the time we do Eggs Benedict, as many of you probably have as well.
Perhaps in future Easter mornings, you may consider this beautiful looking dish in which you can accesorize with goodies like ham, salmon, asparagus, or even corned beef hash
|
|
This recipe started in the late 1800's and was featured in The 1896 Fannie Farmer Cookbook called "The Boston Cooking School Cookbook."
It features boiled eggs with the whites chopped and placed on toast, topped with a peppered-ceam-sauce and then topped with the yolks put through a fine grate, that resembles the tiny flowered cluster on a Goldenrod plant.
This connection is important to me because my grandma "Mim"was born in 1896, and I can see her with the Goldenrods on the vast acreage she homesteaded on.
Also making this inexpensive dish for her family as she struggled to make ends meet through a life of many tragedies and setbacks.
|
 |
This was from the Buffalo Courier Newspaper in 1917 |
Simple cream sauce
2tablespoons butter
2 tablespoons flour
1 Cup Milk
1/4 teaspoon salt
Dash of ground black pepper
|
So there are 2 ways you can grate an egg yolk,
use a fine mesh grater, or a fine mesh strainer and push it
through. |
This article |
You can do all kinds of variations on this dish.
Food History expands on ideas.
You could add ham or bacon, spinach or asparagus,
hollandaise instead of a cream sauce.
avacado, tomato, green onions....
Put it on a biscuit instead of toast.
|
 |
 |
There are many folks that write lovingly about this dish, that their grandma made it for them, and they remember it being such a comfort food.
Also it is a great dish that kids can help with.
At the "Joyfully Retired" cooking website, she talks about how her mother would let the kids tear up the pieces of toast and that would be the mountain. Then Mom would cascade the mountains with a "snowing" of cream sauce, then the kids could grate the egg yolk over the top of the snow or crush it with a fork and sprinkle it using a bit more finesse and get their hands in it.
Then the egg yolk could have been the sunshine coming out or perhaps something fun that only the imagination could come up with.
|
 |
 |
Some more ideas expanding on the whole Eggs on Toast....
if you have leftover salmon and wondering what to do, this is perfect.
This is using a breakfast skillet of potatoes, meat, eggs and vegetables like peppers, mushrooms etc.
and then substituting this for the ham or bacon on a muffin for a Benedict.
Love lox or smoked salmon? Blend it with scrambled eggs, capers, and green onions
and whatever you think would be good....
|
|
|
links
Links
Food History Course
5 free E-Lessons
|
Come Explore with me
The History of Food
Have you ever wondered as I have.....
Who invented the first "Caesar Salad"?
How about the first salad or what was the first salad dressing?
How did Salad get the name Salad?
We explore different topics like famous restaurant dishes, famous fun foods like popcorn, famous Menus like Elvis's wedding reception, and popular food dishes that were invented by accident. Also tools and resources, that you can use to find information on different food and their origins
|
Just sign up here and you will get your first lesson instantly.
Click here to sign up
( We keep your address private ) |
|
Search for Food History Articles
57
More Links and Recipes
|
