Dictionary of Foods: Allarlei through Amilace 1898

Culinary Encyclopedia. Today we look at Allerlei, a German dish with stewed early spring vegetables (I actually think this would make a good name for a '60s love child, all the way to Amilace, or starchy.  This is a fantastic resource for obscure words. I didn't know amaranth was a type of spinach. I posted... Continue Reading →

An Introduction to Coffee 1856

Coffee from the 1850s. Coffee, like tea, should be an infusion, not a decoction. This month I am dedicating each Monday to coffee, the rich, dark brew that invigorates and never inebriates. In reading about coffee in various cookery books, we find that the beans are always purchased fresh. There is a great deal of... Continue Reading →

Frog’s Legs ~1897

Frog's Legs Recipe In honor of Leap Year, today is Frog's Legs Day! To celebrate, here's a recipe for fried frog's legs. Unfortunately, I don't have access to frog's legs to try this one out. In fact, the only place I've ever seen frog's legs on the menu was outside of Poverty Point, Louisiana (which... Continue Reading →

Receipt against the Plague ~1747

Traveling to areas with known plague? Make sure that you are properly protected using this Receipt against the Plague. Truly an unexpected find. Camphor is known to be used as a natural mosquito repellant, so perhaps there's validity in this recipe if the ointment is effective in repelling fleas as well? Love the story about... Continue Reading →

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 →

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