Bread Pudding ~1887

I never know what to do with leftover bread crusts. We are a gluten free house, which means that the bread we buy is already barely edible. That said, I'm not one to throw food away, and there must be 3 bags of heels and bread bits in the freezer. Our various attempts to use... Continue Reading →

Coffee Monday: French Coffee and Café Noir ~1886

So I learned something new: Boiling the coffee will extract tannins and make it bitter. Hence, the Café Noir uses boiled water and requires extra boiling, but the French coffee explicitly indicates not boiling. Discover More Prefatory Matter on Coffee Gloria Coffee (involves liqueur and fire) Coffee - With Fish Skin Source: Miss Corson's Practical... Continue Reading →

The Woman Who Laughs ~1889

The trick of always seeing the bright side, or, if the matter has no bright side, of shining up the dark one, is a very important faculty... A warming message for the day. More Delightful Discoveries All Housewives May Add Wines to Their Household Stores ~1856 Dandelion Salad ~1844 Whortleberry Fried-Cakes ~1886 Source: St. Paul... Continue Reading →

To Make A Hedge Hog ~1866

This recipe is very involved - talk about creative! And absolutely adorable... More Fun Discoveries: Beef Stewed (ragoo) ~1866 Why all the masquerade I ask? We live but once-Why not live well? ~1900 Source: Mrs. Corwen's American Lady's Cookery Book, 1866.

Flossie on Hospitality ~1904

Flossie.-Hospitality does not call for elaborate feasts and fine surroundings, but it is well to provide our best, and show our guests by cordial treatment and a desire to please them, that we are glad to have them with us. Be your own dear willing self, and do not strain to imitate those whose means... Continue Reading →

Jelly Fritters ~1866

Ingredients: 2 Eggs 1 Pint Milk 1 Pint Wheat Flour - or more 1 Tablespoonful Lard 1 Saltspoonful of Salt 1 Doyle (Doily) Dessertspoonful of Firm Jelly or Jam Question: When was the last time you used the word doily? More Delightful Discoveries Cures: Teething, Scurvy, Rattlesnakes, Etc. ~1856 Maccaroni, with Cheese ~1881 A Slow... Continue Reading →

Delicious (Buried) Butter ~1866

For this recipe you will need: 3 Thick Towels A Trowel 1 Pt. of Thick Cream An open mind Why not try it? Indeed... More Fun Discoveries Cream of Fresh Mushrooms, Soup ~1886 3 Course May Menu 1808 How to Boil Potatoes ~1856 Source: Mrs. Crowen's American Lady's Cookbook, 1866

Eggs and Bacon Another Way ~1808

This recipe is essentially deviled eggs served on bacon and smothered in gravy. My arteries just hardened a bit. If you were working hard all day on the farm in sub-zero weather, though, I could see where this would fill in all the nooks and crannies! I would probably pair this with black coffee or... Continue Reading →

Why all the masquerade I ask?

Why all this masquerade I ask? Are we a parcel of children that we require victuals in the shape of toys? Is it because of the cook's ancient, but silly, privilege to show us they, too, can be painters and sculptors?  No, it is because of our insane desire to dish up everything in some... Continue Reading →

Coffee Monday-With Fish Skin ~1856

Note: Isinglass is a kind of gelatin obtained from a fish. What the recipe omits, however, is how one would prepare the fish skin. You also find recipes that use egg whites and egg shells. Home winemakers will recognize both of these ingredients as fining agents to help clarify liquid. Filters won't come on the... Continue Reading →

Beef Stewed (ragoo) ~1866

This beef stew recipe will be familiar to 21st century readers and would be a wonderful Sunday evening affair. I'm not sure what's going on with the parsley. What does dipping it in boiling water before chopping it up accomplish? More Fun Discoveries Oranges With Jelly ~1886 Cannelons With Cream ~1886 We live but once-Why... Continue Reading →

Currie Powder ~1866

  I always think of curry as a relatively modern cooking flavor in American cuisine. Probably because curry was an uncommon seasoning in my rural American childhood home. That said, curry recipes are found in practically every circa 1800s American cookbook I've come across, which, if you think about it, is only logical. The British... Continue Reading →

To Dry Artichoke Bottoms 1808

Artichokes are timeless. Their savory flavor always a delicacy on their own, in sauces, or dips. The problem is, however, that their season is so short. Living in Coastal California, you can stop at the roadside stands and pick up bags of little artichokes for a screaming deal - 10/$1, and even the medium sized... Continue Reading →

Prefatory Matter on Coffee ~1856

Introduction to Coffee from the 1850s. Coffee, like tea, should be an infusion, not a decoction. This month I am dedicating each Monday to coffee, the rich, dark brew that invigorates and never inebriates. In reading about coffee in various cookery books, we find that the beans are always purchased fresh. There is a great... Continue Reading →

How to Buy Meat ~1866

Advice for the savvy shopper: Buy of some one particular butcher, and let him choose for you...You will find a uniformity of prices for the same cuts of the best stock, go where you will in the same city. What I enjoy about this excerpt is that it highlights the honest nature of the hardworking... Continue Reading →

Plain Rice (Free of Slime) ~ 1808

There are two curious finds with this recipe. First, I didn't know that there was slime involved with preparing rice. That said, I'm so pleased that the cook does, in fact, take care to remove said slime during preparation. Second, the rice is baked in the oven, covered by paper and a lid. I'm not... Continue Reading →

Spinning Sugar ~1886

So I'm not sure if this holds with the practical of Miss Corson's Practical American Cookery, but... Check out this wonderful Victorian image of spinning sugar - slightly intimidating for the home cook. In fact, probably don't try this at home. Also, note the handlebar on this gentleman! Very, very dapper indeed! More Fun Discoveries... Continue Reading →

3 Course May Menu 1808

This month we have such delectable dishes as: Beef Tails, Stewed Compotte of Pidgeons Artichoke Bottoms Spring Soup Pine Apple Tartlets More Fun Discoveries April Menu ~1808 March Menu ~1808 February Menu ~1922 January 1922 ~ Menu Source: Art of Cookery. 1808.

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