Today's recipe comes from the New England Cook Book, by Marion Harland, Miss M. Parloa, Mrs. D.A. Lincoln, ad Thomas J. Murrey, 1905. This Frothed Cafe au Lait recipe uses whipped egg whites and powdered sugar. It seems almost decadent compared to our modern steemed milk today! Delicious.
Dietary sciences would have taken off during WWI. The average daily household nutritional intake below is quite different than what's recommended today, but surprisingly modest by any account. Excellent guidelines: Sweets - enough to make meals palatable. They only have 2 servings of breads and cereals, which is remarkably balanced. What stands out to you?... Continue Reading →
She looks so pleased. Just what is she thinking??? 1941. Share your brilliant ideas in the comments below.
Eggs! Here's a fun introductory excerpt on all things eggs for your reading pleasure. Also including a recipe for baked omelet, which is new way to cook omelets. Note that this comes from the Crisco cookbook (more on that in a later post). Crisco! They snuck it in there as the first, all-important ingredient. There... Continue Reading →
Bills of Fare for January: Plain Family Dinners The astounding variety in each of these dinner menus makes the reader wonder what a fancy dinner would look like! Of note, our family enjoys apple sauce. We should eat it as a side dish. Check out the cabinet pudding recipe, similar to the one included in... Continue Reading →
Today’s wisdom is on stewing meat, a timely post for your hearty January menu. “Stewing is cooking at simmering point in a small quantity of liquid. It is an economical method of cooking, because what is lost from the meat is in the gravy which is always served with it. Meat to be stewed should... Continue Reading →
Every breakfast table needs an egg stand. Check out this sketch from 1860 with a modern-day picture of a Victorian egg stand. Lovely! Hint: You can move the pictures back/forth by clicking on them.
Monday, Jan. 4th Dear Diary: - The holidays are officially over. Every Monday deserves coffee. To wit: Coffee Perfection recipe included below. "To have coffee in perfection it must be freshly roasted and freshly ground, as coffee very quickly loses its flavor. The coffee must not be boiled but only infused in boiling water." Take... Continue Reading →