Advice on Mushroom Foraging ~1866

For all of you mycologists and mycophagists out there, how reliable are these general guidelines for mushroom foraging? Does this spell certain death? Or will we, the gentle reader, be enjoying a lovely sauteed mushroom repast? Leave your comments below! More Fun Discoveries Eating an Artichoke ~1886 The Well-trained Mary Jane & No Greenery-Yallery ~1893... Continue Reading →

Oranges With Jelly ~1886

Oranges filled with jelly sound delicious! And "The effect is very pretty." Note the reference to Florida orange jelly. If you do a quick internet search, you come up with oranges filled with jello, but I don't think it's necessarily what they were going for. That said, I'm sure the modern twist is probably easier!... Continue Reading →

This is a fun find! We have Pillbury's Best, Gold Medal, and Red Star - all lasting through the ages. Alas, no Hamilton's Fancy, Plant's Extra, Patapsco (great word), or King of All. More Fun Discoveries Illustration: Pastry ~1886 Cannelons With Cream ~1886 Corn Bread Recipe ~1905  

Illustration: Pastry ~1886

Today's post is dedicated to all of the Cook's Illustrated enthusiasts out there! Thank you, Miss Corson, for keeping it real for all 19th century home cooks. More Fun Discoveries Corn Bread Recipe ~1905 At the Head of the Vegetable Class Stands Bread ~1856 Cannelons With Cream ~1886 Source: Miss Corson's Practical American Cookery and... Continue Reading →

Cannelons With Cream ~1886

Cannelons: Not to be confused with cannoli, but the similarity is uncanny, no? Something was lost in translation...darned Italian grammar. The baking stick illustration is marvelous! One can imagine the young children of the household running around with these in mock battles! Here is a fried cannellons recipes from 1830: To read the description, they... Continue Reading →

Nut and Wine Pairing Recipe ~1886

"Man has been accorded by a kindly nature four stout companions to sustain and console him on his terrestrial pilgrimage. They are wine, spirits, fortified wines and beer. These drinks provide the solace, relaxation and stimulus that a man needs if he is to complete with equanimity his arduous and often arid journey." - Alec... Continue Reading →

Whortleberry Fried-Cakes ~1886

What, you are probably asking yourself, is a whortleberry? Well, I'm glad you did asked. Other names include: bilberry and lingonberry. The name huckleberry is derived from whortleberry (Huckle/Whortle - I suppose I see the similarity). Whortleberries are often confused with blueberries. Blueberries were cultivated from hybrids only about 100 years ago, which I did... Continue Reading →

Easter Egg Recipe ~1886

This is a fun excerpt with so many different ways to decorate eggs! Dye tabs (used today) Wrap the egg in patterned fabric and boil Boil with the skin of red onions Rub designs with tallow candles, then boil with dye tabs (used today with crayons) Dye and engrave with a needle Several natural dyes... Continue Reading →

How to Boil Potatoes ~1856

"In Ireland potatoes are boiled in perfection." This is a beautiful quote that perfectly captures the nostalgia of immigrants. Evidently, there is a real art to boiling potatoes. I feel so provincial, which is ironic considering it's a boiled potato. If you're like me, you've been doing it wrong all these years, but here's the... Continue Reading →

Eating an Artichoke ~1886

Artichokes have a special place in our family. Until a few years ago, we lived outside of Castroville, CA, the self-proclaimed artichoke capital of the world. Every year, they sponsored the artichoke festival, in which they showcased artichoke art, artichoke recipes, a parade, and tours of the artichoke fields. And lots of tacos and mariachi... Continue Reading →

Dandelion Salad ~1844

Ah, spring is finely here! We passed a yard the other day and it was covered with dandelions. Inspiration struck! We gathered our paring knives and headed out to the yard for a mini foraging expedition. Dandelion recipes are found in just about every circa 1800s cookbook I've ever read. Most common are the boiled... Continue Reading →

Boiled Celery Recipe ~1886

What a perfect celery pyramid! Originally from the Mediterranean region, humans have cultivated celery for thousands of years. Here in the U.S., we typically only eat the stalks and leaves. I had never thought of cooking and serving the ends of celery (wait, they're called the 'heads'...). Typically the ends go to our pet rabbits... Continue Reading →

Always Good and Fat Poultry…1856

Always have good and fat poultry where possible; in the country you may command it! And here's a peak at the Dorking breed, note the 5 toes: Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. More Fun Discoveries It Is Not Merely a Question of How Long the Bird Has Been Dead –... Continue Reading →

Prairie Chicken Recipe ~1886

What, you are probably asking, are prairie chickens? Well, having lived in Illinois for some time now, I actually know! Prairie chickens are a threatened species due to hunting (see recipe above) and habitat loss - in this case thanks to industrial agriculture. You can spot them in the early mornings on farm roads, but... Continue Reading →

April Menu ~1808

Welcome April! This month's menu features only 2 courses, with such dishes as: Tongue Boild Etc. Ducklings Roast Currie Stew'd Cellery Prawnes My, what a feast! Source: Art of Cookery, John Mollard, 1808. Other Fun Discoveries: January Menu ~1922 February Menu ~1922 March Menu ~1808

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