No, in fact, drying cherries is not akin to drying peaches. The two use distinctly different approaches. Note that cherries require muslin bags, whilst peaches prefer paper. Who knew? Source: Mrs. Crowen's American Lady's Cookery Book,1866.
This recipe is interesting because it also offers insight into the daily lives of our cooks. They cut the fruit up in the morning and leave it in the sunshine all day. Then when the baking is done, they move the fruit into the oven. I recall hearing once that 6-7 hours/day was spent cooking... Continue Reading →
This is a great read! Everything looks clear until you get to the part where it says "put some hay in a large saucepan..." It all makes sense in the end, but does make one pause. There was nary a mention of hay in my Ball canning book. Just sayin. Source: Mrs. Crowen's American Lady's... Continue Reading →
All of the details in this recipe are simply delightful, from dollar-piece lemon wedges to crushed raspberries and strawberries. The kids could make some sidewalk money with this one, guaranteed! Welcome Summer! More Fun Discoveries Mrs. Madison’s Whim ~1866 Army Slap-Jacks ~1886 You Will Slay Them By The Thousand ~1856 Source: Mrs. Crowen's American Lady's... Continue Reading →
This is not the familiar sangria recipe that we think of today with fruit, and I'm not sure if the two are related, though it seems likely. The sangree recipes that I've come across all call for port or Madeira with the addition of sugar and spices. Both of these fortified wines would be better... Continue Reading →
This recipe starts off fairly blasé, but then quickly morphs into something entirely whimsical - as the title suggests, with 12 eggs, rose-leaf steeped brandy, 2 pounds of chopped raisins...and it will keep for 3 (?!?!) months! Well then, Mrs. Madison, we've learned something new about your penchant for hearty cakes! Source: Mrs. Crowen's American... Continue Reading →
Just in time for summer, ice cream! Who ever knew making ice cream was so involved? Note the blatant product placement for Austin's Magic Freezer. I do hope Mrs. Crowen got some sort of affiliate fee. Enjoy! More Fun Discoveries To Dry Artichoke Bottoms 1808 Corned-Beef Hash, New-England Style Recipe ~1886 Oranges With Jelly ~1886... Continue Reading →
Freshly ground nutmeg is heavenly! Note: I used 2/3 cup of sugar, 1 quart 2% milk, a standardized teaspoon of vanilla extract, and 1/2 a small nutmeg. Baked in a 350° F oven for 70 minutes in a water bath. Source: Mrs. Crowen's American Lady's Cookery Book, 1866. Other Fun Discoveries: Interpreting Victorian Baking Temperatures... Continue Reading →
Today's recipe post is in honor of the U.S. Army's birthday, June 14, 1775. Hooah! This recipe came out during the Apache Wars, a series of conflicts between the U.S. and the Apache Nations between 1880 - 1889. Think Dances with Wolves. It's easy to imagine a hot skillet slathered with pork fat, frying up... Continue Reading →
Miss Corson goes into great detail on the table setting, decorative centerpiece foliage, linens, etc. Please let me know if this interests you and I will post those excerpts as well! Source: Miss Corson's Practical American Cookery and Household Management, 1886.
Those of you who have been following Victorian cooking for some time probably already know about Fannie Farmer. At the turn of the last century, Fannie worked as the head of a Boston cooking school. She authored an enormously popular cookbook and helped to standardize recipes and cooking practices. A truly remarkable woman. Back in... Continue Reading →
Degrees of heating ovens for baking, are - cool or slow heat; moderate or gentle is a degree stronger than slow, and is like a hot breeze or breath; a quick heat is hot, but no intensely; a degree stronger is a hot oven; still stronger is scorching hot, and fit for nothing but destruction.... Continue Reading →
Carving presents no difficulties... All displays of exertion or violence are in very bad taste. More Fun Discoveries Beef Stewed (ragoo) ~1866 How to Buy Meat ~1866 Advice on Mushroom Foraging ~1866 Source: Practical American Cookery and Domestic Economy, E. Hall. (1856).
With a plentiful sprinkling of fine white sugar...use it at the beginning of breakfast; it is exceedingly refreshing and wholesome! Grapefruit - a treat for all ages! More Fun Discoveries Keeping Drains Clear ~1886 Currie Powder ~1866 Eating an Artichoke ~1886 Source: Miss Corson's Practical American Cookery and Household Management, 1886.
Note: This is a fun read - the author doesn't hide her true feelings about ants! Wikipedia has this to say about camphor: Pest deterrent and preservative Camphor is believed to be toxic to insects and is thus sometimes used as a repellent. Camphor is used to make mothballs. Camphor crystals are sometimes used to... Continue Reading →