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 →

Tomato Stuffed with Rice ~1917

Stuffed Tomato Recipe Why aren't there more stuffed tomato recipes? So many people have an aversion to stuffed peppers, maybe they unfairly get lumped into the same taste category? This stuffed tomato recipe is similar to the tomato and egg recipe (1900), but with a heartier twist that can make it a gluten free, vegetarian... Continue Reading →

Rice Edging ~1819

Rice Edging Recipe. Rice is a big staple in our home due to our strict gluten-free diets. Whenever a new rice recipe surfaces, I'm always interested! A side of rice is so blah.  A rice edge? Kind of edgy...  The next time I entertain, I am going to try making a rice edging for my... 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 →

Rice Muffins ~1910

Rice Muffin Recipe. Ever on the lookout for new rice recipes, this one caught my eye. It's a little skimpy on the specifics, so let's try to update, shall we? I'm adding the last 2 ingredients for a little flavor. It doesn't use baking powder, so I omitted as well and hoped for the best... 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 →

Rice and Cheese Pudding ~1915

Rice and Cheese Pudding Recipe. This recipe offers a twist on the Rice and Cheese recipe from 1913. Had to read the recipe through a few times before jumping in - lots of little twists. Ingredients. 1 cup rice 3 eggs 1 cup milk 1 Tbsp. butter 1 Tbsp. gluten free flour 1 tsp. baking... Continue Reading →

Rice Croquettes ~1876

Rice Croquette Recipe. As a strictly gluten-free household blessed with 66% Celiacs, we go through a lot of rice. A lot. As such, I am always looking for new ways to reinvent rice (and potatoes, and corn tortillas, but I digress...). This search led me to rice croquettes. Here are two variations: Being the industrious... Continue Reading →

Rice and Cheese 1913

Savory Rice and Cheese Recipe. Ingredients: 1 Cup milk 1 Cup cooked rice (brown) 1 Egg 1 Cup Cheese (shredded) 1 Tbsp. butter 1/4 tsp. paprika 1/2 tsp. salt Pre-heat oven 350°. Bake for 50 min. in a water bath. This savory dish comes out very rich. Could be a stand-alone entree with a green... Continue Reading →

Risot a la Piemontaise ~1844

A simple delicious risotto! You'll need five ingredients: Italian rice (arborio) Butter One onion Broth Parmesan I think of something like a Parmesan risotto as a more modern dish. Nope. Not at all. Folks were enjoying risotto 150 years ago! More Fun Discoveries Satisfaction in Repast: Judicious Selection and Perfect Cookery Chocolate and a Mysterious... Continue Reading →

Plain Rice (Free of Slime) ~ 1808

There are two curious finds with this recipe. First, I didn't know that there was slime involved with preparing rice. That said, I'm so pleased that the cook does, in fact, take care to remove said slime during preparation. Second, the rice is baked in the oven, covered by paper and a lid. I'm not... Continue Reading →

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