June Menu 1884. Welcome June! This month's menu comes from the Franco-American Cookery Book; Or, how to live well and eat wisely every day of the year (Check out last June's menu, here). Here's to summer! This Garbure a la Clermont looks delicious - something akin to a French onion soup, which makes sense given that... Continue Reading →
May Menu 1884. Welcome May! This month's menu again comes from the Franco-American Cookery Book; Or, how to live well and eat wisely every day of the year. Here's to spring! The prawn sauce looks delicious! Sirloin of Beef: That is a lot of beef for 8 people. More Fun Menus from Antique Cookbooks April... Continue Reading →
An Introduction to Frying Pans. TL;DR? Trust me on this one, go back and spend the minute to read the above excerpt... It will make you smile. Only our dear author Alexis can give us a contemporary overview of the multi-use (slightly fishy) frying pan, the unsociable social status of bachelors over the age... Continue Reading →
April Menu 1884. Welcome April! This month's menu again comes from the Franc-American Cookery Book; Or, how to live well and eat wisely every day of the year. The puree of asparagus looks fantastic! Let us take a moment to appreciate the food processor and blender. Mashing asparagus through a sieve would so not be... Continue Reading →
The Bargain Salmon. Delightful story of domestic mishaps from 1877. Lesson: Don't deceive your wife! Source: Common Sense Papers on Cookery, 1877 - check it out here. More Fun Discoveries Stewed Squirrels Recipe ~1886 Salted Almonds ~1897 Dish of Snow, Whipt Cream ~1866
On Oysters No doubt that many will be celebrating the New Year with oysters. Delicious! Here is some sage advice on choosing and preparing these bivalves. Paragraph two - on storing oysters - is fantastic: Cellar floor Sheets Salt Corn meal Water Source: Motgomery Ward and Co's Common Sense Cookery, 1897. More Fun Discoveries Simple... Continue Reading →
December Menu - Welcome December! This bill of fare for 8 people includes giblet soup, broiled eels and potatoes, veal, turkey liver, and glazed apples. A hearty winter meal. This menu and recipe set comes from the Franco-American Cookery Book (1844). The book is unique because it is organized around menus for each day of... Continue Reading →
