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 →
An Afternoon with Bettina Back to Bettina! Our newlywed whose cookbook is organized through a (seemingly) innocent narrative to help instruct in the art of cookery, from A Thousand Ways to Please a Husband. As you can imagine, the title has made it a best seller over the past 100 years. Check out this delightful... Continue Reading →
Recipe for Preserved, Candied Violets. Violets are coming into bloom - or will be shortly - here in the northern hemisphere. Has anyone ever had preserved violets? I've done something similar with sugared rose petals. I don't have access to violets, but this was such a unique recipe I had to post it. Source: Fisherman... Continue Reading →
Easy ketchup recipe - nope, sorry "tomato butter" recipe. 3 ingredients or less! Ingredients: 10 Lbs. tomatoes 4 Lbs. brown sugar 1 qt. vinegar More Fun Discoveries Fried Tomatoes ~ 1866 Cures: Teething, Scurvy, Rattlesnakes, Etc. ~1856 Zucchini! I Found You! ~1880
Rain Water Pickle Recipe. Back in the late 1800s, the Chicago Tribune newspaper would run a page in every issue where women would write in questions asking readers for advice and recipes. For example, someone in one small town might write in asking what a good matching color would be to decorate a rose colored... Continue Reading →
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 →
Apple Jam Recipe Ingredients: Brown sugar Sour apples (pared, cored, chopped fine) Grated rind of 2 lemons White ginger Note: The ginger is essential to its peculiar excellence (which I think is a unique taste twist!) More Fun Discoveries Rich Baked Apple Pudding ~1890 Apples Prepared for Nice Pies ~1851 Coffee Monday: French Coffee and... Continue Reading →
"It has been kept a secret, but its value requires publicity!" Even in 1856, we were adding preservatives and additives to butter. Winter's right around the corner, so it's time to start working! More Fun Discoveries Salamanders: Not a Recipe ~1886 Spinach…Contains Little Nourishment ~1856 To Bottle Fruit (With Hay?) ~1866 A practical recipe... Continue Reading →
Do you ever wonder how you'll keep your eggs fresh during the late summer heat waves? Of course you did, and now here is the answer: plaster. I think this works by eliminating contact with oxygen while providing insulation. I had to read all the way through to figure out that it was dry plaster,... Continue Reading →
No, in fact, drying cherries is not akin to drying peaches. The two use distinctly different approaches. Note that cherries require muslin bags, whilst peaches prefer paper. Who knew? Source: Mrs. Crowen's American Lady's Cookery Book,1866.
This recipe is interesting because it also offers insight into the daily lives of our cooks. They cut the fruit up in the morning and leave it in the sunshine all day. Then when the baking is done, they move the fruit into the oven. I recall hearing once that 6-7 hours/day was spent cooking... Continue Reading →
This is a great read! Everything looks clear until you get to the part where it says "put some hay in a large saucepan..." It all makes sense in the end, but does make one pause. There was nary a mention of hay in my Ball canning book. Just sayin. Source: Mrs. Crowen's American Lady's... Continue Reading →
Source: Practical American Cookery and Domestic Economy, Hall, 1856. New Discovery: Preserving grapes for nine to twelve months is impressive. This begs for an experiment - not that I have a barrel or wheat bran in the kitchen pantry... Though why not turn them into raisins, jelly, juice, or wine - I am unsure.