Friday Menu ~1910

Happy Friday. Oatmeal soup, anyone? The recipe looks better than it sounds. Also love that we have fried bananas. Not sure I'll get to try it, though. Brought home 3 bunches of bananas for the teens yesterday. Went for a walk and 45 minutes later one of the bunches was gone!?! Here's to the weekend!... 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 →

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 →

Skilligalee ~1910

Skilly Soup Recipe. Today's post is as much a feast of colorful vocabulary as it is one of food. I can't easily find the origin of skilligalee, but it comes up as a thin broth or porridge, quite the opposite of the description below. There's a fabulous thread about it here on the Campfire Cooking forum... Continue Reading →

Camping Soup ~1910

Notes on Soup Making. Any soup fans out there? We're big soup people in my home. Usually made out of weekend leftovers of some sort prepared in the slow cooker and smelling like heaven after a day at work. Today's post has a longer excerpt because it is (1) entertaining, and (2) thorough. It actually... Continue Reading →

Fannie Farmer Cream of Tomato Soup

Tomato Soup - Attempt #1. CAUTION: Do not make this recipe as described below. Soup is big in our household, and I wanted to give this one a try. Canned tomato soup is fine, but what if you could make your own tomato soup? The fact that this recipe uses canned tomatoes is besides the... Continue Reading →

Stock ~1855

Simple Stock Recipe. I'm exploring Soyer's shilling cookery for the people. The author has an absolutely delightful writing style, writing the book in a correspondence style to Eloise. Here's the introduction to soup: And here's the first lesson for Stock for Clear Soup: More Fun Discoveries from Antique Cookbooks Potato Omelet ~ 1900 Risot a la... Continue Reading →

Crust and Lentil Puree Soup ~1825

Potage de Croûte a la Purée. Prep. Time: 5 min Cook Time: 20 min Serves: 4 Ingredients: 2 cups lentils 6 - 10 cups broth 4 slices bread/ 2 cups bread crusts 1/2 cup meat drippings (chicken) Pre-heat oven 350°. Step 1: Place the drippings in the bottom of an oven-safe tureen. Put the bread... Continue Reading →

Samp ~1847

Corn Husk Porridge. Samp is a new one for me. Our friend Wikipedia writes that samp is the corn kernels which are removed and ground into the dish. This recipe clearly describes the husk and skin of the corn proper... Now, this recipe comes from a book called: Cheap receipts and hints on cookery; collected for... Continue Reading →

Black Bean Soup 1924

Black Bean Soup Recipe. Black bean soup has that reputation for being a hearty, soul-filling soup. In our household, black bean soup usually comes in a can (slightly embarrassing confession for a blog about home cooking). This recipe comes from Fannie Farmer's famous Boston School of Cooking book, once again. My edition is circa 1924... Continue Reading →

Perfect Lunch Menu

Tomato Soup, Omelet, Bananas Something about this menu just seems perfect: Tomato soup with croutons Veggie omelet Bread and butter Bananas Tea Just had to share! Source: Fannie Farmer, 1924. More Fun Discoveries Fun Antique Cookbook Titles Cooking as Noble Science ~1897 Orange Salad ~1855

Soup for the Poor ~1847

Hearty Soup Recipe. Winter! When will it end? Here's a hearty vegetarian winter soup recipe to keep the frost at bay. Peameal refers to ground yellow peas. This would be used to coat pork tips. In this case, however, it's probably just referring to the peas. I don't use oats in my soups. Nor do... Continue Reading →

Cape Cod Clam Chowder ~1866

Cape Cod Clam Chowder Recipe. Whenever I make clam chowder, it always seems really involved. I love this recipe because you fry the salt pork, layer the ingredients, and then let it cook. Simple! Note the absence of cream/milk. Ingredients Salt pork (bacon or breakfast ham) Crackers (or Gluten free bread in my house) Sliced... 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 →

"There is no dish, perhaps, that comes to the table which gives such general satisfaction as well prepared soup." My children would agree! This is a wonderful introduction on the topic of making soup. There are so many little bits of advice throughout. For example, I didn't know that skimming soup when it first boils... Continue Reading →

What to Do with Pigs’ Feet? Stew Them!

Every once in a while, you run across pigs' feet in the meat section of the store. Certainly a curiosity, but never a possibility...until today! Note: Gravy here refers to a broth thickened with rice flour. Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. Discover More.

WordPress.com.

Up ↑