American Breakfast ~1895

Celebrating All American Breakfast Month. Picture this: Buckwheat cakes, piled one on the other till a miniature Eiffel Tower is formed, with plenty of butter between each layer, and maple syrup poured over the whole! Source: The Thorough Good Cook, 1895. More Fun Discoveries from Antique Cookbooks Deviled Eggs ~1897 12 Sandwich Recipes ~1897 Rice... Continue Reading →

Corned Beef Hash ~1895

The Day After St. Patrick's. Nothing like a dinner of heavy food and Guinness to make you fully appreciate fresh salads and fruit smoothies with chia seeds. But those delicious leftovers are beckoning from the fridge! Corned beef hash embraces all of the necessary stick-to-your-ribs kind of meal qualities. High carb. High protein. Savory. Salty.... Continue Reading →

On Ghosts and Potatoes ~1895

Cooking with Potatoes in the 1800s. Madame de Stael said that she did not believe in ghosts, but that she was afraid of them. Not much more paradoxical is it, I hope, for me to say that, although I do not believe in potatoes, I recognise their great value in the alimentation of humanity. The... Continue Reading →

Eggs and Bacon Another Way ~1808

This recipe is essentially deviled eggs served on bacon and smothered in gravy. My arteries just hardened a bit. If you were working hard all day on the farm in sub-zero weather, though, I could see where this would fill in all the nooks and crannies! I would probably pair this with black coffee or... Continue Reading →

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