Cottage Cooking ~1855

Victorian Domestic Economy.   For those readers who enjoy peeking into the past, this excerpt offers a wonderful view of family life in a English cottage circa 1850. You have a multi-generational home, picky eaters, and a glimpse at food prices. Fascinating. Enjoy! Have a wonderful day! Source: Soyer's Shilling Cookery for the People, 1855.…

Bubble and Squeak ~1855

Corned Beef and Cabbage. Being of Irish surname name, I have had many (many) conversations over the course of my life about St. Patrick's Day traditions. Specifically, several people have shared (repeatedly) how corned beef and cabbage isn't actually an Irish 'thing'. Well, all of those people were right. Insofar as it was not called…

Curious Effects of Imagination ~1855

On Imagination and Food. Check on these next two stories from Soyer's Shilling Cookery for the People, circa 1855. Alexis was a formidable woman expressing self-confidence, wit, and irreverence. Enjoy! She actually has a point on that last part. Now we turn to politics, however... Source: Soyer's Shilling Cookery for the People, 1855. More Fun Discoveries from…

Mutton Chops ~1855

Mutton Chop Recipe. In my opinion... Love how this recipe is written! As someone in the language business, this first sentence is fabulous. I should pass it along to my daughter's high school English teacher so that the class can practice sentence diagraming - a fine, under appreciated skill. Source: Soyer's Shilling Cookery for the…

Lamb ~1855

  On Lamb. Soyer's shilling cookery for the people  is a gift on every page. Here's a little smile to start your day. On lamb... The book treats us to one (1) simple recipe for lamb: More Fun Discoveries from Antique Cookbooks How Funny We Feel ~1831 Orange Salad ~1855 Pumpkin Diet Drink ~1885

Curing Ham ~1855

How to Cure Ham. Another gem from Soyer's shilling cookery for the people, this one on the essential skill of curing ham. Even if you don't think that you'll ever need to cure your own ham, this excerpt is immensely entertaining. Enjoy! Anyone who can work in mummification into a cookbook has a gift for written imagery!…

April Menu ~1884

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…

December Menu ~1844

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…

Jellied Turkey ~1897

Jellied Turkey Recipe Still looking for turkey leftover recipes? This one is a stretch for the modern palate. A savory jelly made out of stock and gelatin with bits of meat added to it (just like the red jello with grapes in it - only different). More Fun Discoveries Turkey Scalloped 1881 To Carve Roast…

Turkey Scalloped 1881

Turkey Scalloped Got leftovers? This is a spinoff of the turkey pie you would make with mashed potatoes. Instead of potatoes, layer a dish with breadcrumbs, a little milk, turkey, dressing, butter, and gravy. The final layer is a mixture of 2 eggs, milk, melted butter, and cracker crumbs in a thick, spreadable paste on…