Classic: Broiled Salmon ~1922

Source: Good Housekeeping's Book of Menus, Recipes, and Household Discoveries, 2nd Ed., 1922. Why mess with the classics? I cross referenced salmon recipes from three separate cookbooks (1856, 1905, 1922) and they are essentially the same: sprinkle the salmon with salt, pepper, and butter. Broil/bake at a low temperature. Garnish with parsley. Substitute the butter... Continue Reading →

Bathing: Cures Insanity, Prevents Cholera ~1856

Source: Practical American Cookery and Domestic Economy, Hall, 1856. The next time your child argues about taking a bath, you can cite the indisputable evidence that "during the terrible visitation of cholera in France, out of nearly 16,228 subscribers to the public baths of Paris, Bordeaux, and Marseilles, only two deaths among them were ascribed... Continue Reading →

A Slow But Sure Poison ~1856

Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. Alas, modern cookbooks lack a certain something when it comes to poison warnings... Why is it called German silver? In the late 1700s, German metalworks were the first Europeans who were able to copy the technique carried over from China. In the early 1800s, Germany... Continue Reading →

Calumet Baking Powder ~1917

Source: Winston Graphic, January 18, 1917. Talk about light, fluffy, tempting, and wholesome Jelly Rolls, Cakes, Biscuits, and other good things! My! But Calumet baking powder certainly beats the band for sure results - for purity, economy, and wholesome bakings. Tell your mother to try the Calumet Baking Powder on the money-back guarantee. Received high... Continue Reading →

Children’s 1922 Party Recipe

Source: Good Housekeeping Book of Menus, Recipes and Household Discoveries, 2nd Ed. (1922). International Magazine Co., All rights reserved, including that of translation into foreign languages, including the Scandinavian.

Grapes, Thus Packed, Will Keep 9-12 Months ~1856

Source: Practical American Cookery and Domestic Economy, Hall, 1856. New Discovery: Preserving grapes for nine to twelve months is impressive. This begs for an experiment - not that I have a barrel or wheat bran in the kitchen pantry... Though why not turn them into raisins, jelly, juice, or wine - I am unsure.

Recipe To Petrify Wood ~1856

Source: Practical American Cookery and Domestic Economy, E. Hall, 1856 Obviously, this recipe falls squarely on the domestic economy side of the publication. One is left wondering, however, why a Victorian homemaker would have need of a recipe to petrify wood? Stopping a leak, cleaning brass, even making cement I understand - but petrifying wood?... Continue Reading →

Choice Teas and Family Groceries ~1867

Their line of teas embrace all qualities known to housekeepers, and being imported direct are warranted to be "pure and unadulterated." (This sounds like Messrs. W.S. Corwin & Co. would qualify for an organic, non-GMO label!) There are few beverages more grateful than a good cup of tea... Ah, so true on a cold winter's... Continue Reading →

Source: Home Cookery 250 Tested Receipts, 2nd Ed. Mrs. H. 1881. Jackson Brothers Printers, Philadelphia. Note: 8 large tablespoons make a gill.

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