Breakfast at the Bloomsbury

Breakfast at the Bloomsbury is always a favorite. Back in the 1850’s, Mary Boykin Chesnut ate breakfast at the Bloomsbury in Camden South Carolina. Before the civil war a breakfast may have included, cold bread, stewed fruits, black pudding, and milk to drink. Preparation for these meals back in the 1850’s would take several hours. The things you do to prepare one consist of picking the fruit and berries, fetching the eggs, killing the hog, and milking the cow.  After that is completed, now you have to cook everything which would take at least an hour and a half.


Throughout the history of the Bloomsbury which was constructed in 1854, there have been many breakfasts served. In 2005 Colonels Bruce and Katherine Brown, USAF retired, converted the fairly large home into an inn. Ever since then, the Colonels have been taking great care of their guests, they have a 5:30 pm social hour where wine and an assortment of snacks are served; this is a time when the guests learn about the history of the house and the people who previously lived in it. In the morning Colonel Katherine Brown serves breakfast at 9:00 am and it is always heavenly.  If you’re lucky it may be the perfect morning for the Colonel’s famous Pannekoeken which translates into Dutch Babies in Dutch.  Dutch Babies are an original German dish; the German term for Dutch Babies is Pannkuchen.


Dutch Babies

    • 2 eggs
    • 1/2 cup milk
    • 1/2 cup sifted all-purpose flour
    • 1 pinch ground nutmeg
    • 1 pinch salt
    • 2 tablespoons butter
    • 2 tablespoons confectioners’ sugar for dusting
      • Prep, 8 mins.  Cook, 12 mins.  Ready In, 2 min
    • Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). (or, you can use individual 4-5 inch cast iron skillets)
    • In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt ( or use the blender)
    • Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
    •                         cheif Matthew is pooring the batter for the butch babies into the four small iron skillets placed on the granite counter tops.
    •  Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

From the very first meal that was ever consumed  in the Bloomsbury by Mary Boykin Chesnut to the breakfast Mrs. Katherine Brown served this morning in the Chesnut dining room, really nothing major has change  since 1854. So please come and join us at the table for breakfast at the Bloomsbury Inn. Happy Dining.

Chef Matthew settling the table for breakfast.

Matthew Colvin, a rising Senior at Camden Military Academy, is the 2019 Bloomsbury Inn Intern.  His attention to details and grasp of the innkeeping industry has proven invaluable.

Famous biscuits in an iron skillet on a granite counter top.