Family Sauce ~1825

Sauce a tous Mets. One can never have enough sauce recipes! Here's one that requires some planning ahead (8 hours), but could probably work in a slow cooker. Ingredients: 1 pint stock 1 large glass white wine Pepper/salt A little thin lemon peel (guesses on amount?) Bay leave Dash of good vinegar Yum! More Fun... Continue Reading →

French Culinary System: Advantage 4 ~1825

(Final) Prefatory Matter on French Cooking.   TL;DR: Fourth Advantage of French Cooking Practical facility Source: French Domestic Cookery, 1825 More Fun Discoveries from Antique Cookbooks Fun Antique Cookbook Titles Cream Custard ~1866 Eating an Artichoke ~1886

French Culinary System: Advantage 3 ~1825

(More) Prefatory Matter on French Cooking.   TL;DR: Third Advantage of French Cooking Combines "Luxury with health and economy" i.e., healthy! Source: French Domestic Cookery, 1825 More Fun Discoveries from Antique Cookbooks Fun Antique Cookbook Titles Cream Custard ~1866 Eating an Artichoke ~1886

French Culinary System: Advantage 2 ~1825

Prefatory Matter on French Cooking.   TL;DR: Second Advantage of French Cooking Seriously economical You may not even have to cook some days No waste! Source: French Domestic Cookery, 1825 More Fun Discoveries from Antique Cookbooks Fun Antique Cookbook Titles Cream Custard ~1866 Eating an Artichoke ~1886

French Culinary System: Advantage 1 ~1825

Prefatory Matter on French Cooking. TL;DR: First Advantage of French Cooking Inexpensive Re-use ingredients/recipes Easy to prepare Agreeable and elegant family fare Source: French Domestic Cookery, 1825 More Fun Discoveries from Antique Cookbooks Fun Antique Cookbook Titles Cream Custard ~1866 Eating an Artichoke ~1886

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