Classic Recipes Baking with Nutmegs. Getting my nutmeg on with seasonal recipes. Picked up this jar from the store the other day and it sparked images of great trade ships with sails full to the wind embarking on multi-year journeys to bring back this fragrant treasure.¬†Nutmeg was a popular spice 150+ years ago, used in... Continue Reading →

October Menu ~1884

October Menu. Welcome October! Fall is truly here. This month's menu comes from the Franco-American Cookery Book; Or, how to live well and eat wisely every day of the year. This menu is quite the production! From stewed frogs to French fries, there's something for everyone. The poor snipe is featured, again. I'm surprised there... Continue Reading →

Feeling Saucy ~1819

6 Sauce Recipes. No parsley? No problem! Off colored meat? No problem! Vive le saucier! Source:¬†American domestic cookery, formed on principles of economy, for the use of private families.¬†1819. More Fun Discoveries from Antique Cookbooks Cream Peppermints ~1897 You Will Slay Them By The Thousand ~1856 I must confess to a weakness for asparagus in... Continue Reading →

September Menu ~1884

September Menu 1884. Welcome September! Where did the summer go? This month's menu comes from the Franco-American Cookery Book; Or, how to live well and eat wisely every day of the year. Today's menu features Ox-Cheeck, a la Nelson, fish with a chili sauce (which actually looks delicious - omitting catawba wine), veal, duck, lots... Continue Reading →

Onion Sauce ~1855

Recipe for Onion Sauce. Onions are over-flowing in our farmer's market - both fresh green onions and dried onions. Thinking about giving this one a try - it would be pretty oniony. Not sure about the sugar. I could see this pairing well on top of roasted pork chops. Have you made an onion sauce... Continue Reading →

Catchup ~1780

Catchup Recipe. How to make it in the best manner. Today's recipe does not make it into the 5 ingredients or less category. Lots of condiments get labeled as 'ketchup' in antique cookbooks. Chiefly, a mushroom concoction appears by the mid to late 1800s. The recipe below is the first I've seen that: (1) uses... Continue Reading →

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... Continue Reading →

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... Continue Reading →

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... Continue Reading →

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... Continue Reading →

Tomato Butter ~ 1876 (aka Ketchup)

Easy ketchup recipe - nope, sorry "tomato butter" recipe. 3 ingredients or less! Ingredients: 10 Lbs. tomatoes 4 Lbs. brown sugar 1 qt. vinegar More Fun Discoveries Fried Tomatoes ~ 1866 Cures: Teething, Scurvy, Rattlesnakes, Etc. ~1856 Zucchini! I Found You! ~1880

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... Continue Reading →

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... Continue Reading →

Simple Italian Cookery 1912

By Antonia Isola Who's feeling in the mood for some old-fashioned, classic Italian home cooking? ME!!!! With a name like Antonia Isola, you know it's going to be good! 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!... Continue Reading →

Mrs. Secretary Noble’s Chicken Sauce ~1889

This one deserves reading all the way through, with quotes such as "crinkly yellow leaves," and, "With such sauce one might be driven to eat one's grandfather," and, "We whisper in confidence to housewives that water does as well as broth..." Source: Salt Lake Herald, December 25, 1889.

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

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 →

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