Culinary Encyclopedia. Today we look at Allerlei, a German dish with stewed early spring vegetables (I actually think this would make a good name for a '60s love child, all the way to Amilace, or starchy. This is a fantastic resource for obscure words. I didn't know amaranth was a type of spinach. I posted... Continue Reading →
Culinary Encyclopedia. Revisiting the Dictionary of Foods, copyright 1898. Today we look at Ail through Allemande - or German Style for food. Note they emphasize pickled and boiled, along with smoked sausage. Anything else catch your eye? I posted an introduction to this small work some time ago. Check out the full version for free... Continue Reading →
Culinary Encyclopedia. Revisiting the Dictionary of Foods, copyright 1898. I posted an introduction to this small work some time ago. Check out the full version for free here courtesy of the Library of Congress. C. Herman Senn was also known for the ever popular works of: Recherché Entreés, and Meals Without Meat. Today we look at Acetary... Continue Reading →
By Antonia Isola This is a short text, about 60 pages, 5x8, but don't judge this book by its cover. Tucked inside are some amazing recipes packed with flavor! Here's a nice play on your typical white rice dish: Ah! I cut off the last sentence: Bake in a moderate oven for a good half-hour.... Continue Reading →
The great aim of all cooking is to retain all the valuable elements of the food, and to put them into such forms as shall awake desire, stimulate digestion, and secure to the eater, in the readiest and most pleasing way, all the nutriment these viands afford.
Poem from Bettina. March is upon us, one of the more challenging months. Here's a short poem from the wonderfully entertaining A Thousand Ways to Please a Husband that expresses all. Weary are we of winter-time fare; Hasten, O Springtime, elusive and arch! Bring us your danties, our cupboards are bare! Pitty us! Starved by... Continue Reading →
Framework for an Early Food Pyramid. Or My Plate, they both work. This excerpt comes from the book Practical Cooking and Serving, 1902. As you read through it, you'll notice that the author has a very scientific orientation towards cooking. We're moving into an era when cooking becomes a science to be understood and mastered.... Continue Reading →