Snapdragon and Roast Goose ~1900

A Christmas Game. Yup. I've been to parties where I could see that people would think that lighting alcohol on fire would be a good idea. And for the table: Roast Goose Recipe More Fun Discoveries From Antique Cookbooks Christmas Dinner Menu ~1889 Remarks on Pie Making ~1866 Christmas Eggnog ~1866   Source: Cameron County... Continue Reading →

Christmas Turkey ~1855

Boiled Turkey and Gravy Recipe. This recipe is taken from Soyer's shilling cookery for the people.  The cooking method is ingenious, as it's a one-pot Christmas dinner. Included: stuffing, gravy, and soup! I love that it adds bacon to the pot for both salt and flavor. Has anyone tried boiling a whole turkey? I may have... Continue Reading →

To Re-Cook Cold Turkey ~1881

Leftover Turkey Recipe. Hope all of my readers who celebrate Thanksgiving enjoyed a lovely day! We had the traditional meal here with my folks. Good company, good food, good memories. Of course, one of the side benefits of having a large, traditional feast are the leftovers. It's an excuse to eat that piece of pumpkin... Continue Reading →

Roast Turkey ~1875

Roasting Turkey. Seven more days until turkey time! This roast turkey recipe is surprisingly detailed. You crush the point of the breast-bone with a rolling pint, serve with curled sausage, and cranberries. I might try rubbing my turkey in an onion. Fun read. Source: In the Kitchen, 1875. More Fun Discoveries from Antique Cookbooks Inseparable... Continue Reading →

Carving ~1875

How to Carve a Turkey Time to ramp up the Thanksgiving holiday cooking-theme. I always thought it was an interesting dichotomy growing up: The Matriarch did the roasting. The Patriarch did the carving. Here was see the gender divide as well. Today? Well, if you're going to fry it in peanut oil, then I'm fine... Continue Reading →

Feeding a Family for a Week ~1875

How a Piece of Roast Beef and a Boiled Leg of Mutton May Serve a Small Family for a Week. This particular selection is familiar to me. My go-to meat is a whole chicken, however, mutton being unavailable locally. The Convivial chicken menu looks something like the following: Sunday - Roast whole chicken with rice... 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 →

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 →

To Keep Meat Hot ~1805

Clever Cooking Tip. Brilliant way of keeping meat hot without drying it out. I've certainly had meat from restaurants that could have employed some method akin to that described above. More Fun Discoveries from Antique Cookbooks Derby Time! Mint Julep ~1886 Gridirons ~1855 War and Potatoes ~1917 Source: The art of cookery made plain and... Continue Reading →

Pigeon Season ~1800

Pigeon Recipes. "A pig and a pigeon should never be cold." Pigeons pair with vegetables, French beans, asparagus, and cucumber. Boiled! Broiled! Yum! Source: The New London Cookery and Complete Domestic Guide, 1800. More Fun Discoveries from Antique Cookbooks Macaroni and Cheese ~1897 Kitchen Woodcut ~1810 Rice Pudding ~1917

Habits of Economy ~1800

Gravy, Broth, or Soup. Do you save your drippings? If so, what do you use them for? Here's an excerpt on saving drippings and broths to make soup and collect grease for frying. In our household, I save chicken drippings for soup all of the time. Here's the most recent addition: You can see the... Continue Reading →

Snits and Knepp ~1910

Snits and Knepp Recipe. Any snits un knepp fans out there? The above recipe comes from the 1910 Horace Kephart book, Camp Cookery. It is, after the fashion of so many early recipes collections, a little sparse on the details. Wikipedia comes in handy with the following description: Schnitz un knepp, often spelled schnitz un gnepp,... Continue Reading →

Chili Meat 1938

Sunset Chili Recipe. Today's recipe comes from a fun cookbook, a 1938 Sunset Kitchen Cabinet Cook Book. All of the margins include cartoons detailing the steps in the recipe. Here's the one for chili: I always enjoy compilation cookbooks, where the contributors submit recipes and then sign off on the bottom - gives recipes a... Continue Reading →

Possum Recipe ~1910

Possum Recipe for Camping. This is the first time I have ever come across a possum recipe. Ever. Which is saying something. Note that he is to be served with sweet potatoes - except in desperate extremity. Read on!The details...   Brace yourself for this next paragraph - explicit historical and cultural reference pervade. Anyone... Continue Reading →

July Menu ~1884

July Menu 1884. Welcome July! 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 July's menu, here). Here's to summer! This is a truly seasonal menu, you find a vegetable soup with asparagus and carrots, boiled artichokes, and raspberry ice-cream.... Continue Reading →

Butchery ~1807

Kitchen Knives, etc. Back to the kitchen for today's post! Saw these and thought the illustrations were fascinating, in a macabre kind of way. I'm familiar with larding needles and meat cleavers, but a cutlet bat is a new one. Additional instruments for the home cook: meat saw, chopping boards, basins, and knives. From a... Continue Reading →

June Menu ~1884

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

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 →

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.... Continue Reading →

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... Continue Reading →

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... Continue Reading →

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... Continue Reading →

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!... Continue Reading →

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... Continue Reading →

Stewed Squirrels Recipe ~1886

Squirrel Recipe. In honor of National Squirrel Appreciation Day, a token recipe for our furry friends! What I love about this recipe is that it is written in the plural, so we know that the cook would be preparing multiples of squirrels for the meal. Coming from the squirrel-obsessed towns of Champaign-Urbana, Illinois, this is... Continue Reading →

To Choose and Prepare Crabs ~1881

To Choose and Prepare Crabs. Thinking about crab for the New Year feast? Here are some general considerations. Oddly enough, the actual preparation of removing the meat and mixing it with oil, vinegar, salt and pepper, and cayenne pepper - then placing it back in the shell - was how it was prepared when I... Continue Reading →

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... Continue Reading →

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