Corn Bread Recipe ~1905

Source: New England Cook Book, by Marion Harland, Miss. M. Parloa, Mrs. D.A.Lincoln, Thomas J.Murrey And Many Other Authorities. 1905. The Chas. E. Brown Publishing Co. Boston, New York, Chicago Note: In making this recipe, I substituted: 3/4 cup for the heaping cupfuls, vegetable oil for lard, and a 400° oven for a quick oven.... Continue Reading →

"There is no dish, perhaps, that comes to the table which gives such general satisfaction as well prepared soup." My children would agree! This is a wonderful introduction on the topic of making soup. There are so many little bits of advice throughout. For example, I didn't know that skimming soup when it first boils... Continue Reading →

French and English Bills of Fare ~1886

These two menus, or bills of fare, appear to be direct translations - one in French and one in English - demonstrating the corresponding layout for each per the tradition. While the food is similar, the accompanying wine list is conspicuously absent from the English menu. Any ideas as to why this may be the... Continue Reading →

Salamanders: Not a Recipe ~1886

Salamanders are used to heat up dishes without placing them in an oven. What I can't figure out is how the second salamander works. The angle seems odd. Source: Miss Corson's Practical American Cookery and Household Management, 1886. All of our ailments…proceed from a disordered stomach, 1856 Maccaroni, with Cheese 1881 Medicinal Preparations And Herbs,... Continue Reading →

Baked Pineapple and Rice ~1922

Note: This came out well. The dish does need to be thoroughly buttered-you can see the almost caramelized rice on the sides of the dish, but not burnt. I'm not sure how Bryn (fabulous name, by the way) managed 3 layers, I only managed 2 in an 8"x8" dish. Was very rich and sweet served... Continue Reading →

Spinach…Contains Little Nourishment ~1856

Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. "Spinach affords a soft lubricating aliment, but contains little nourishment. In weak stomachs it is apt to produce acidity, and frequently a looseness. To obviate these effects, it ought always to be well beaten, and but little butter mixed with it." Well, if this isn't... Continue Reading →

Bain-Marie ~1886

A Bain-Marie, or a salt-water bath, would be used to raise the temperature of foods without boiling them. Very clever. Source: Miss Corson's Practical American Cookery and Household Management, Miss Juliet Corson, 1886.

The Dining-Room and Its Fittings ~1886

  A fascinating peak into the daily lives of our fore-families... Of all rooms in the house, the dining-room should be the cheeriest, because it is there that all the members of the family are most likely to congregate. No matter how widely the interests and occupations of father, mother, and children may separate them... Continue Reading →

March Menu ~1808

Welcome March! Some curious notes: Crimp'd Cods Head Pyrimid of Paste Harricott of Begetables Veal Olives Source: Art of Cookery, John Mollard, 1808.  

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