Still getting settled, but working on these recipe histories every day. I've been busy with Omelets (or Omelettes). Once omelets became part of the breakfast menu a large selection of recipes began to appear, far too many to include in a book. Here is an early Omelet with bacon recipe which got clipped, but too good to totally discard, so sharing it here. 

I'm still busy researching early omelet recipes, so unsure if there were earlier English-language omelet recipes than those published in this 1653 translation  of French chef François Pierre la Varenne's 1651 edition of Le Cuisinier François, this being one of several omelet recipes which were included.

[1653] Omelet of Gammon

67   Take one doſen of eggs, break them, take out the whites of half a doſen, and beat them; then take of your gammon as much as you will think fitting, mince it, and mixe it with your eggs; take ſome lard, cut it and melt it, powre your Omlet into it; let it not be too much fryed, and ſerve.  [La Varenne, Francois, “The French Cook”, p95 Englished by I.D.G. 1653 (printed for Charles Adams::London)]

I've moved, busy unpacking, but also trying to keep up my research and writing. 

While working on Gruel, Oatmeal and Breakfast entries, I found this odd recipe, one which I doubt will make it into my book, but too interesting to discard or ignore entirely.

[1893] Brewls

Heat a pint of rich milk to boiling, remove from the fire and beat into it thoroughly and quickly a cup of very fine stale rye or Graham bread crumbs. Serve at once with cream. [Kellogg, Ella Eaton, “Science in the Kitchen”, p293 (Modern Medicine Publishing Co::Chicago IL)]

Crumbs were a major byproduct of almost any kitchen or home which ate bread, up until the introduction of slice bread in the 1930s. What to do with all of those crumbs would have been on the minds of any frugal cook. While this recipe does not appeal to me, it provides a glimpse into a common problem of yester-year. 

I hope to be updating this blog more frequently, now that I am on the home-stretch of completing my research and writing on the origin of Breakfast recipes.