December’s Kitchen Garden ~1744

Welcome December! Are we dreaming of summer yet? Digressing slightly from the usual practice of posting a monthly menu on the first day of the new month, and instead offering a companion gardner for December from Adam's Luxury and Eve's Cookery. The book includes a monthly to-do section for your kitchen garden, which I find... Continue Reading →

Collyflowers! ~1744

Collyflowers Recipes. Vindication at last that it is, indeed, pronounced collyflower - one of my favorite words to play with. Not only that, but you can pluralize it! (Oh my, spell checker doesn't like me at all! Not to fret, I've added it to the dictionary so that from here on out, all other bloggers... Continue Reading →

Friday Menu ~1910

Happy Friday. Source: The Spokane Press, October 17, 1910. More Fun Discoveries from Antique Cookbooks Kitchen Woodcut ~1810 Family Sauce ~1825 Rice Pudding ~1917

Pickles ~1819

Pickling Season. When I think of a pickling recipe, I think of ingredients. These recipes do their civic duty, however, to warn about poisonous pickling practices. Oh my! Alas, I did not find a good recipe to pickle my green beans in this particular cook book, so resorted to the WWW. Found this easy recipe... 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 →

Baked Tomatoes ~1819

Baked Tomato Recipe. Here's an easy recipe that celebrates the end-of-summer harvest! Baked tomatoes are one of my favorite side dishes. Ingredients Round tomatoes, cut in half Herbs Salt/Pepper Bake on parchment paper at 350 degrees for 25 minutes. More Fun Discoveries from Antique Cookbooks Not to Blame ~1891 Defining ‘Appetit’ ~ Late 1800s Daily... Continue Reading →

Onion Sauce ~1855

Recipe for Onion Sauce. Onions are over-flowing in our farmer's market - both fresh green onions and dried onions. Thinking about giving this one a try - it would be pretty oniony. Not sure about the sugar. I could see this pairing well on top of roasted pork chops. Have you made an onion sauce... 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 →

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 →

Cucumber Recipes ~1897

Raw, Fried, and on Toast. The first piles of cucumbers showed up in our farmers market this week! Looking for ways to enjoy them beyond salad? How about frying them up and serving them on toast? The handy vegetable slicer is an added 19th century kitchen gadget bonus. Here's to summer's bounty! More Fun Discoveries... Continue Reading →

June Menu ~1884

June Menu 1884. Welcome June! 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 June's menu, here). Here's to summer! This Garbure a la Clermont looks delicious - something akin to a French onion soup, which makes sense given that... Continue Reading →

May Menu ~1884

May Menu 1884. Welcome May! This month's menu again comes from the Franco-American Cookery Book; Or, how to live well and eat wisely every day of the year. Here's to spring! The prawn sauce looks delicious! Sirloin of Beef: That is a lot of beef for 8 people. More Fun Menus from Antique Cookbooks April... Continue Reading →

Spring Nettles ~1855

Recipe for Nettles. Nettles? Anyone? The health benefits of nettles are well known - something of a cure all and immune booster. I had them for the first time about a month ago at a local winery's celebrity chef cook-off. It was sautéed in yummy goodness and smothered in five spice dressing. Not what typically comes... Continue Reading →

Tomato Butter ~ 1876 (aka Ketchup)

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

Ragout of Carrots ~1825

Ragout of Carrots - French Style Recipe. I've been wanting to try this recipe for several weeks, and haven't had the chance until recently. Prep. Time: 8 min. Total Time: 25 min. Servings: 4 Ingredients: 8 medium carrots - peeled, chopped into 2 inch pieces Water 2 cups broth (chicken) 2 cups dry white wine... Continue Reading →

April Menu ~1884

April Menu 1884. Welcome April! This month's menu again comes from the Franc-American Cookery Book; Or, how to live well and eat wisely every day of the year. The puree of asparagus looks fantastic! Let us take a moment to appreciate the food processor and blender. Mashing asparagus through a sieve would so not be... Continue Reading →

Spinage ~1825

Spinach Recipe. Any spinach fans out there? I thought this recipe outlined considerable effort on the part of the cook to make sure that the spinage (spinach) is sufficiently clean. Wash several times to clean Boil Form into balls, squeeze excess water Spread out onto table and check again for extraneous substances... That, my friends,... Continue Reading →

Vegetable Fritters ~1893

Vegetable Fritter Recipes. Cucumber Fritters - I'm not so sure about this. I never think of cooking cucumbers. Pea Fritters  Beet Fritters The beet recipe is involved, but has potential for some interesting flavors. I think the beet/onion patty would have a tendency to fall apart when frying - at least in my kitchen. Cymling... Continue Reading →

Fried Cauliflower ~1887

Fried Cauliflower Recipe. Servings: 4 Time: 25 min. Ingredients 1 small cauliflower 2 eggs, separated 2 Tbsp. flour Salt Oil for frying This was a fun recipe. It takes some work to get egg whites stiff - and then when you mix together with the yolk past everything just sort of combines (it almost seems... Continue Reading →

A Pickle Recipe for Elzerena 1877

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 →

Fannie Farmer Mint Glazed Carrots

Carrots and Peas Recipe. Confession time: Vegetables in my house are typically of the frozen varietal with some salt and pepper thrown on for good measure. Unexciting at best. Today's recipe for mint glazed carrots and peas comes from the famous Fannie Farmer Boston School of Cooking cookbook, which I picked up at a local... Continue Reading →

Nasturtium Sandwiches ~1913

Nasturtium Sandwich Recipe 1913. Nasturtiums are abundant in my area. Usually when I'm out on a walk, I'll pick a few leaves and bring them in for the rabbit. Their seed pods can be used as a caper substitute, but I find the flavor a little too strong. The leaves are also edible - something... Continue Reading →

Advice on Most Useful Vegetables ~1847

Advice on Vegetables. Discovered this list of the most useful vegetables. How does this compare with your average shopping list? Our common household vegetables: Carrots Onions Potatoes Celery Cabbage Cauliflower Beets Broccoli Peas (frozen) Herbs hanging in my window: Mint Basil Dill Parsley (in cupboard, actually)   More Fun Discoveries. The Housewife ~1897 A Bachelor’s... Continue Reading →

Pumpkin Soup ~1866

Here's to the end of October! This pumpkin soup recipe will look familiar for anyone who makes butternut squash soup. I actually have also found that adding a spoonful of sugar improves the overall flavor, but, as mentioned, is not entirely necessary. Recommend using a slow cooker instead of going to all the bother of... Continue Reading →

Pumpkin Diet Drink ~1885

I kid you not. A diet drink of pumpkin seeds from 1885. Let's unpack this: Dried pumpkin seeds Boiled water Used for strangury and kindred complaints Strangury is kidney or bladder stones - ouch! Check out the full description of Strangury here. More Fun Discoveries How to Boil Potatoes ~1856 Coffee Custard ~1905 Eating an... Continue Reading →

Mashed Pumpkin ~1885

This mashed pumpkin recipe is similar to any mashed potato recipe. I would typically roast the pumpkin and then scoop out the insides and mash. Here you pare first and then boil and mash. Happy Fall! More Fun Discoveries All Displays of Violence Are in Very Bad Taste ~1856 Cream Custard ~1866 Frowzy Wives and... Continue Reading →

On Pumpkins ~1885

Will you be carving pumpkins soon? Halloween is right around the corner in the U.S., so here's a small snippet from 1885 to get everyone in the mood! The Pumpkin regains its popularity when prepared for use in pies. Some varieties grow to an immense size, and when dry are cut into the shape of... Continue Reading →

Stuffed Tomatoes ~ 1900

Another stuffed tomato recipe!?! Stuffed tomatoes, where have you been all my life?!? Slightly different than the last stuffed tomato recipe, this one sautes up the innards and adds some meat, herbs, and breadcrumbs. Love it! And it comes in French, too! More Fun Discoveries Wine Sangree ~1866 Mrs. Madison’s Whim ~1866 Flossie on Hospitality... Continue Reading →

Eggs in Tomato Cups ~1913

We've all heard of stuffed bell peppers, but what about tomatoes? Check out this 4 ingredient recipe! Experience Level: Novice. This recipe came by way of a cookbook published around 1913/1914 by the Merchants of San Francisco. The target market was the new bride. The book is filled with fantastic advertisements on where to have... Continue Reading →

Fried Tomatoes ~ 1866

At the local farmer's market on Monday, a young stand worker took out a huge cardboard box, hefted it over her head, and poured out hundreds of tomatoes into a mountainous red sea. Ah, summer! Here's an easy, 3 ingredient fried tomato recipe for all of you enjoying bountiful harvests. Fried Tomatoes, Victorian-Style! NB: Needs... Continue Reading →

Summer Squash ~1866

Another zucchini recipe?!? (Just in case your garden over-floweth...) Simple. Straightforward. Typical recipe used to cook zucchini today. This recipe is from an American cookbook, so we see it as 'squash', not courgettes.  Fascinating. What do you call zucchini? More Fun Discoveries Zucchini! I Found You! ~1880 Soda Lemonade, from a Most Clever Physician ~... Continue Reading →

Zucchini! I Found You! ~1880

Ah, late summer...The only time of year when Smalltown America locks its car doors so that neighbors can't offload their zucchini in the front seat. Our vegetable co-op box comes each Friday, and tis the season for zucchini. So I said to myself, "Self, why not find a great zucchini recipe from past?" Ha! If... Continue Reading →

Corn Pudding ~1905

This recipe comes from a newspaper column entitled "The Home Department". Readers write in requests for certain recipes or household tips and then other readers respond. Of course, this means that there's a delay in getting the information out. Hence the introductory parens...and enter the niche market for Pinterest some 100+ years later. Source: The... Continue Reading →

To Dry Artichoke Bottoms 1808

Artichokes are timeless. Their savory flavor always a delicacy on their own, in sauces, or dips. The problem is, however, that their season is so short. Living in Coastal California, you can stop at the roadside stands and pick up bags of little artichokes for a screaming deal - 10/$1, and even the medium sized... Continue Reading →

Advice on Mushroom Foraging ~1866

For all of you mycologists and mycophagists out there, how reliable are these general guidelines for mushroom foraging? Does this spell certain death? Or will we, the gentle reader, be enjoying a lovely sauteed mushroom repast? Leave your comments below! More Fun Discoveries Eating an Artichoke ~1886 The Well-trained Mary Jane & No Greenery-Yallery ~1893... Continue Reading →

Eating an Artichoke ~1886

Artichokes have a special place in our family. Until a few years ago, we lived outside of Castroville, CA, the self-proclaimed artichoke capital of the world. Every year, they sponsored the artichoke festival, in which they showcased artichoke art, artichoke recipes, a parade, and tours of the artichoke fields. And lots of tacos and mariachi... Continue Reading →

Dandelion Salad ~1844

Ah, spring is finely here! We passed a yard the other day and it was covered with dandelions. Inspiration struck! We gathered our paring knives and headed out to the yard for a mini foraging expedition. Dandelion recipes are found in just about every circa 1800s cookbook I've ever read. Most common are the boiled... Continue Reading →

Boiled Celery Recipe ~1886

What a perfect celery pyramid! Originally from the Mediterranean region, humans have cultivated celery for thousands of years. Here in the U.S., we typically only eat the stalks and leaves. I had never thought of cooking and serving the ends of celery (wait, they're called the 'heads'...). Typically the ends go to our pet rabbits... Continue Reading →

Spinach…Contains Little Nourishment ~1856

Source: Practical American Cookery and Domestic Economy, E. Hall, 1856. "Spinach affords a soft lubricating aliment, but contains little nourishment. In weak stomachs it is apt to produce acidity, and frequently a looseness. To obviate these effects, it ought always to be well beaten, and but little butter mixed with it." Well, if this isn't... Continue Reading →

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