Coffee Monday ~1921

For The Lady Who Breakfasts In Bed. ...It is a miracle of fresh and delicate appointments. Here's to Monday! ...if strawberries are served the hulls should be left on and the berries carefully selected for size and color. White grapes, peeled and chilled, may be substituted, or iced orange juice with fresh mint. Dry toast... 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 →

Apple Jam ~ 1876

Apple Jam Recipe Ingredients: Brown sugar Sour apples (pared, cored, chopped fine) Grated rind of 2 lemons White ginger Note: The ginger is essential to its peculiar excellence (which I think is a unique taste twist!) More Fun Discoveries Rich Baked Apple Pudding ~1890 Apples Prepared for Nice Pies ~1851 Coffee Monday: French Coffee and... 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 →

Oranges With Jelly ~1886

Oranges filled with jelly sound delicious! And "The effect is very pretty." Note the reference to Florida orange jelly. If you do a quick internet search, you come up with oranges filled with jello, but I don't think it's necessarily what they were going for. That said, I'm sure the modern twist is probably easier!... Continue Reading →

Illustration: Pastry ~1886

Today's post is dedicated to all of the Cook's Illustrated enthusiasts out there! Thank you, Miss Corson, for keeping it real for all 19th century home cooks. More Fun Discoveries Corn Bread Recipe ~1905 At the Head of the Vegetable Class Stands Bread ~1856 Cannelons With Cream ~1886 Source: Miss Corson's Practical American Cookery and... Continue Reading →

Cannelons With Cream ~1886

Cannelons: Not to be confused with cannoli, but the similarity is uncanny, no? Something was lost in translation...darned Italian grammar. The baking stick illustration is marvelous! One can imagine the young children of the household running around with these in mock battles! Here is a fried cannellons recipes from 1830: To read the description, they... Continue Reading →

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