To Carve Roast Turkey ~1886

  How to Carve a Turkey Ah, the 1 day a year when you get to wield your knives in an unwieldy fashion. Fear not! Your trusty Practical American Cookery book has your back and gives step-by-step instructions on how to carve the Thanksgiving turkey.If you look really closely, you can see the dotted lines…

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…

Beef Loaf ~1904

It turns out that meatloaf is not a relic of the 1940s...Who knew? Note: For the careful reader, you'll find that the recipe is truncated. No, the recipe doesn't continue somewhere else in the paper. Talk about your 100 year-old cliffhanger! You'll just have to wing-it. My advice? Smother your beef loaf in ketchup and…

Beef Stewed (ragoo) ~1866

This beef stew recipe will be familiar to 21st century readers and would be a wonderful Sunday evening affair. I'm not sure what's going on with the parsley. What does dipping it in boiling water before chopping it up accomplish? More Fun Discoveries Oranges With Jelly ~1886 Cannelons With Cream ~1886 We live but once-Why…

How to Buy Meat ~1866

Advice for the savvy shopper: Buy of some one particular butcher, and let him choose for you...You will find a uniformity of prices for the same cuts of the best stock, go where you will in the same city. What I enjoy about this excerpt is that it highlights the honest nature of the hardworking…

Prairie Chicken Recipe ~1886

What, you are probably asking, are prairie chickens? Well, having lived in Illinois for some time now, I actually know! Prairie chickens are a threatened species due to hunting (see recipe above) and habitat loss - in this case thanks to industrial agriculture. You can spot them in the early mornings on farm roads, but…

Classic: Broiled Salmon ~1922

Source: Good Housekeeping's Book of Menus, Recipes, and Household Discoveries, 2nd Ed., 1922. Why mess with the classics? I cross referenced salmon recipes from three separate cookbooks (1856, 1905, 1922) and they are essentially the same: sprinkle the salmon with salt, pepper, and butter. Broil/bake at a low temperature. Garnish with parsley. Substitute the butter…