Family Sauce ~1825

Sauce a tous Mets. One can never have enough sauce recipes! Here's one that requires some planning ahead (8 hours), but could probably work in a slow cooker. Ingredients: 1 pint stock 1 large glass white wine Pepper/salt A little thin lemon peel (guesses on amount?) Bay leave Dash of good vinegar Yum! More Fun…

Melted Butter Sauce ~1855

Recipe for Melted Butter. The great diplomatist, Talleyrand, used to say, that England had 120 religions, but only one sauce, and that melted butter. Melted butter is for the table of the simple artizan. Enjoyed some with artichokes the other evening. Source: Soyer's Shilling Cookery for the People, 1855. More Fun Discoveries from Antique Cookbooks…

Black Butter Sauce ~1855

Recipe for Black Butter. Huh. I had to read and re-read this recipe about 4 times. Definitely a cliff-hanger of sorts here... What article would be suitable for this kind of sauce? Source: Soyer's Shilling Cookery for the People, 1855. More Fun Discoveries from Antique Cookbooks Hot Chocolate (American and French) ~1897 Fried Cauliflower ~1887…

Thousand Island ~1917

Thousand Island Salad Dressing Recipe. Salad dressing recipes are few and far between in the older cookbooks. This recipe for Thousand Island Salad Dressing comes from a slightly newer publication of 1917, and is both novel and familiar at the same time. A hard feat to pull off for a 101-year-old salad dressing! What I…

Heinz 57 Varieties

Heinze 57 Advertisement. Everyone has heard of Heinz 57, but did you realize that there were originally 57 different varieties of Heinz? For some reason I thought the 57 referred to 1957. Stumbled across this fun advertisement from a 1904 newspaper. Check these out: Catsup (obvious) Enriched Figs India Relish Select Queen Olives Cherry Preserves…

Butter Sauce 1912

Lemon Butter Sauce Recipe. Simple lemon butter sauce recipe from Simple Italian Cookery, compliments of Antonia Isola back in 1912. Butter Lemon juice Salt/pepper What would you put this on? This screams asparagus or peas. Maybe a white fish? Other ideas? More Fun Discoveries All Displays of Violence Are in Very Bad Taste ~1856 Boiled…

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…