Raising a healthy Jane (or just being a healthy grown-up Jane) comes from good food and proper nutrition. Grab your aprons, I’m on kitchen duty with food to spare and recipes to share! When time allows, here’s where you’ll find one of my how-to-convert-to-an-organic-diet recipes.
For the next few weeks, every Friday, we’re going to feature a recipe from the 1916 Comfort magazine. Today’s recipe, Egg Cutlets, is like nothing I’d ever eaten before. They were delish! With three grandgirls, what a great way to use up all our hard-boiled eggs this coming Easter. This gets my vote for a fantastic, unique brunch item. Definitely comfort food. Those turn-of-the-century Comfort Sisters had a few surprises up their sleeves.
Eileen Widman says: Oh I love these. I made a bunch of them once for a craft fair sale. Still have 2 and they hang on one of my old pole lamps!
Loreta says: where can I get instuctions for the crocheted hearts?
Judy Perry says: I would like the pattern direction so I can make the red heart pincusion
Re: the photo of the day.
She had dreamed of marrying in a white satin and lace gown with hundreds of handsewn pearl beads and miles of Spanish lace, maybe in a rose garden drowning in blooms. Instead here she sat, hunched over her ancient iron sewing machine, salvaging the lace from one of her grandmother’s stained table-clothes to adorn the collar of her best cotton dress. No matter. She was marrying the man of her dreams. His blue eyes the exact color of the water that melted off the glaciers high up in the mountains. The cotton dress would be perfect.
Sorry, saw that photo and got a bit carried away. Let the romance begin! Thanks for the muse….
Susan
MaryJane says: Love it!!!!
You say, “potato,” I say, “adorable!”
Or at least that’s what I said when I saw these baby munchkins for sale at our local co-op.
thelma adams says: Yukon Gold potatoes are a favorite at our house. They are easy to raise, keep well, and taste wonderful. They take a little longer to cook than other varieties, but are worth the wait.
Potatoes….yay! Yesterday, I baked some small potatoes from our garden, drizzled in olive oil, and sprinkled with parmesan cheese and basil and served them with an elk burger meatloaf.
For sure, I am trying your recipe next! Thankyou for sharing.
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And we thought non-stop football, La-Z-Boy recliners, and spinach hors d’oeuvres revived Bubba’s spent energies. In a recent poll (found in a 30s magazine), men overwhelmingly voted …
I have never heard of raisin pie, but it sure sounds good, can’t wait to try it! and I love to use my husband as guinea pig, so it should be fun!
Janet O'Neal says: Raisin pie is one of my favorites..I knew a woman who made small fried raisin pies. They were yummy.
Barbara Hancock says: I’m 82 years old and yes, I’ve eaten raisin pie, but it’s been a very long time ago. And, yes, raisin pie is delicious. Think I’ll use your recipe and make a raisin pie. Thanks for the recipe.
Amanda says: That is truly a gorgeous pie! I wish I knew how to make a top crust like that! Astoundingly pretty. I’m intrigued and want to try a raisin pie some time. However, this weekend will be cheater pie: canned filling and refrigerated crust.
I served these at our MaryJanesFarm annual holiday party this year. If you want to take a potluck item that …
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whittney says: OMGoodness, I’ve went to heaven
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This recipe tickles my fancy big time. If I were stranded on a desert island, this is what I’d want. There’s just something about this dish that keeps me coming back for more (AKA … has me pigging out). Follow it exactly and you …
teresa says: Don’t forget to spray a little extra virgin olive oil on it too. 🙂
Eileen Widman says: I make this but use 1/2 butter and 1/2 superior extra virgin Olive oil!! Superior broccoli. Gotta love it.
Make sure some rendition of the ingredients listed below end up on your menu in two days. The combination of yams, pecans, butter, and maple syrup will have you in a FIT of gratitude. Okay, so in the photo below, we made EXTRA butter, pecan, maple syrup topping. Okay, so we ended up eating the extra’s rolled up in balls and cut into stars. Okay.
Baked Yams w/Maple-Pecan Butter
8 small yams
2 cups pecans
¾ cup butter
6 T maple syrup
1. Place yams on a rimmed baking sheet and pierce each one a couple of times with a fork so that steam escapes while they bake. Bake at 325°F for 1¾ hours.
2. In a food processor, chop pecans until they resemble fine crumbs. Add butter and maple syrup and blend for about 10 seconds. Sprinkle over skinned yams. Keep warm in the oven until serving.
Linda Kopisch says: Those butter balls and stars look SO good. Who needs Thanksgiving! One thing I do to make life a little easier is peal the yams first and either wrap in foil to bake or just put in a foil lined pan and bake to get a crispy “skin” you can eat!
MaryJane says: I am going to try your idea with some leftover yams I have that still need to be baked. Many thanks! Love the idea of a crispy skin on a yam.
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
I think this will be lunch for today, thanks i love it.
This looks delicious and also a great way to use the eggs during heavy laying times in the summer, especially for a brunch on the farm deck! Thank you!
Oh Yum! My daughters and I love hard boiled eggs. What a fabulous idea.
Found this version of egg cutlets when, in a fit of nostalgia, I googled to see if I could find a recipe like my mother’s. Unfortunately, among her many recipes and resources (Joy of Cooking 1943, Fanny Farmer, recipe box of accumulated favorites), I’ve never found her version, which I recall clearly used cubed and seasoned bread stuffing, probably Pepperidge Farm. She told me that egg cutlets were a meat alternative during rationing in WWII. I’ve tried to approximate, but never quite get the same consistency or flavor of those my mother made.
I’ll try this version, though!
They used to serve these Egg Cutletts at a hospital that I worked at years ago in Baltimore. I was never able to replicate it and when I searched the internet, I only found the ones they make in India. These seem like the ones I always looked forward to eating.
Wow! A must-try..
My mother used to make these for us on Fridays (Irish Catholic no meat on Friday) and I couldn’t find a recipe, thank you, this is as close as I remember them, they will become a “quarantine staple”