Fannie Farmer makes Eggs a la Goldenrod

Eggs a la goldenrod is a family favorite. It is a tradition from my Mother's side of the family, the Freeman's. My Mother made it better by changing the original recipe that uses toast to BUTTERMILK BISCUITS! Growing up, it was a great day when Mom made Eggs a la goldenrod. My sister, Frances, continues the tradition by serving it Christmas morning. I love making this for friends who have never had it before. It is a funny name, so they don't know what to expect. It is simple meal and so delicious. I really thought my Grandmother Freeman invented this meal..as you will see, it has been around for a long time!

You might remember White Lily?  She was a Knoxvillian.  Jack Neely wrote this story when she left.

It seems like Southern women stay loyal to their biscuit flour.  While I was shopping for my flour, I met a real southern woman who tried to persuade me to buy White Lily.   This lady uses "Nothin' but self rising White Lily and plain Crisco." Hmm.. I like Butter.  I'm not big on Crisco.  What would my Grandpa Cruze think of women using Crisco to make biscuits?

I told her I use "nothin' but Butter."  It is kind of like Magpies Bakery: "All Butter, All the Time." (Love it!)  Anyways, I haven't made my loyalty to flour.. yet.  That is what I am working on.

Seems like Knoxville women haven't switched flour since White Lily moved North.  My friend, Belinda Ellis introduced me to Midstate Mills via their Facebook page. Midstate Mills is in Newton, North Carolina and is a family owned business.  I like that, and I like their flour.

I also like this family owned business, Tennessee Valley Eggs.  I like their eggs, and I like the Swafford Family.  They are hardworking folks.  I love seeing their two sweet children delivering eggs with their parents around Knoxville.

So, I was excited to find a recipe for Eggs a la Goldenrod.  It is from 1896, The Boston Cooking School Cookbook By Fannie Farmer.  Here is a good NPR story about Chris Kimball's new book, Fannie's Last Supper.



Mrs. Farmer was a pioneer for precise measuring.  She was known as the "Mother of Level Measurements."

Mrs.Farmer would scold me for my lack of measuring anything when I make biscuits, but my Mother taught me to feel the dough for when texture is perfect, stop working the dough.

 I cut some butter into some flour, and I do not overwork this.  I add some buttermilk to make it wet but not too much to make it soaked.  Then, I add more flour until it is perfect.  Then, I pat out my dough and cut them in rounds.  Place close together in pan and bake at 450 degrees F until done.

Follow Fannie Farmer's recipe so you can try our family's favorite!

Ohlala..Eggs a la Goldenrod!