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…

On Oysters and Chicken Salad ~1889

Mrs. Matthews, whose dinners have always been known as the most recherché of that gastronomic circle known as the supreme court, says that the Lynn Havens are the best of the American bivalves... Note: Recherché is exotic, rare, or esoteric. This is a fabulous line. One of the customs of the day was to solicit…

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…