English breakfast

English breakfast in London circa June 2010. Is it that different from what Isabella Beeton is proposing?

Never know what to serve for breakfast? Think cereal is ok? Maybe toast and jam? Isabella Beeton, that 19^h century doyenne of all things cooking, would think you were a jelly short of a proper luncheon. Here’s what she recommends for the “comfortable meal called breakfast”:

Broiled fish, such as mackerel, whiting, herrings, dried haddocks, &c.; mutton chops and rump-steaks, broiled sheep’s kidneys, kidneys à la maître d’hôtel, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter, &c. &c.

I wonder if it’s low GI…

Btw if you have any interest in Mrs Beeton at all, and even if you don’t, be sure to read Kathryn Hughes’ biography – once you’ve read it, you’ll never think of Isabella in the same way again.

Tags: 1860s, Book of Household Management, Isabella Beeton, Kathryn Hughes