Miss Corson’s Practical American Cookery, Front Matter ~1886

An everyday book for American housekeepers, giving the most acceptable etiquette for American hospitality, and comprehensive and minute directions for marketing, carving, and general table-service; together with suggestions for the diet of children and the sick. By Miss Juliet Corson, Author of "The Cooking-School Text-Book and Housekeeper's Guide," "The Cooking Manual," "Meals for the Million,"... Continue Reading →

Chocolate and a Mysterious Ending ~1856

Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. Right after extolling the virtues of Chocolate, and prior to the General Index, we find this mysterious excerpt: Men with unassuming wives never fail. It is the husbands of such women as Mrs. Dash and Lady Brilliant who find themselves face to face with the... Continue Reading →

Tallyho Rice Pudding ~1881

Victorian Rice Pudding Recipe. Ingredients: Boiled rice Eggs Lemon Rind Milk Sugar This is not a sweet dish. The sugar on top would have imparted a mildly sweet flavor. Most puddings incorporate the sugar into the actual pudding. Source: Home Cookery 250 Tested Receipts, 2nd Ed. Mrs. H. 1881. Jackson Brothers Printers, Philadelphia.

Kisses from 1866

Happy Valentine's Day! Here are some kisses from across time and distance to all of my lovely friends on the interwebs! Source: Mrs. Crowen's American Lady's Cookery Book, 1866. More Fun Discoveries from Antique Cookbooks Easy Celery Soup ~1875 Packing Lunches ~1920 Apple Custard ~1881

On Coffee: Dispeller of Flatulence ~1856

Source: Practical American Cookery and Domestic Economy, Hall, 1856 On the many attributes of coffee: Promotes Digestion Exhilarates the Animal Spirits Dispels Flatulency Removes Dizziness Attenuates Viscid Humors (mucus) Increase Circulation & Perspiration Affects Nerves and Watchfulness Causes Hand Tremors  

The great aim of all cooking is to retain all the valuable elements of food, and to put them into such forms as shall awake desire, stimulate digestion, and secure to the eater, in the readiest and most pleasing way, all the nutriment these viands afford. ~ New England Cook Book, 1905 Discover More.

What to Do with Pigs’ Feet? Stew Them!

Every once in a while, you run across pigs' feet in the meat section of the store. Certainly a curiosity, but never a possibility...until today! Note: Gravy here refers to a broth thickened with rice flour. Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. Discover More.

To Prevent Wounds from Mortifying ~1856

Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. This one is so close, it's painful. If only Elizabeth had kept the wine and ditched the sugar...sigh. Interestingly, the use of wine as an antiseptic had already been discovered, but obviously not well known.  

February Menu ~1922

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.


Up ↑