Storing Food in the 1800s.
I love reading excerpts like this – they are intended to communicate a quick how-to. I think of them as tip lists in modern women’s interest magazines. This particular section covers a very wide range of storage ‘tips’ – note that halfway through it jumps from food to blanket preservation, then back to food.
Editors hadn’t been invented yet…
Enjoy!
How many times have you looked at a recipe that calls for lemon or orange zest or lemon juice and know that you don’t have any on hand – and that it’s not citrus season? This is me. I take comfort in knowing that this is a timeless problem for home cooks. I never thought about preserving the peels, however. Maybe a project for the coming citrus season!
Source: American domestic cookery, formed on principles of economy, for the use of private families. 1819
Convivial Supper 
This was a fascinating read! Funny enough when I make bread, I wait a day as well before cutting (so family attack the rolls!!) lol
It is amusing on the thought in the past about beating egg whites. I wonder if someone either did it wrong, was apathetic in their ways to employ this method, or perhaps both? Makes one go,”Hmmmm….”
some people are resist to a change for the better, yes? ;o)
Like where you are going on this and I am excited to learn more!!
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I love the strategy of not cutting the bread so that the family doesn’t eat it right away. As if cutting is some sort of physical burden. Sounds similar to discussions on this end: The Girl “I’m hungry.” Response: “There’s cereal.” The Girl “That’s too much work!” Sigh…
On eggs – Beating egg whites can be a challenge by hand? Maybe?
Happy Friday!
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