Meringue Cookie Time! Let's say you've made a delicious pudding or custard from scratch that called for 5 egg yolks. What do you do with all of those egg whites? Ingredients: 5 egg whites 1/2 tsp. cream of tartar 1 tsp. vanilla 1/2 cup sugar Beat eggs and cream of tartar together until foaming, slowly... Continue Reading →
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 →
Quick and Savory Tomato Soup. Gluten Free Recipe from the 1920s. This tomato chowder recipe calls for fat, which makes for a savory soup worthy of the coldest February day. I threw all of the ingredients into the slow cooker and put it on high for 4 hours. Turned out great. Servings: 6 Prep Time:... Continue Reading →
Handwritten Potato Soup Recipe from the 1870s. Here's a gem! Discovering handwritten recipes from the past neatly tucked into cookbooks is like taking hold of one end of a silk ribbon, the other end traversing a winding path through time to the hand of the original author. And like that, we, dear reader, are connected... Continue Reading →
Victorian Era Vegetable Soup Recipe. Soup! Wonderful, nourishing soup! This week we celebrate National Soup Day (February 4). But it's February. And it's soup. So I'm posting a soup recipe for each day of the week! Source: In the Kitchen, 1875. More Fun Discoveries from Antique Cookbooks Carrot Soup ~1819 Camping Soup ~1910 Stock ~1855
Mulligatawny Soup Recipe. Soup! Wonderful, nourishing soup! This week we celebrate National Soup Day (February 4). But it's February. And it's soup. So I'm posting a soup recipe for each day of the week! Mulligatawny is an English soup recipe that probably crossed into British cuisine during the colonial period. It is a curry-style soup... Continue Reading →
Have you ever had leftover cake in the back of the fridge that's past its prime? Do not throw it out! This cabinet pudding recipe from 1886 uses stale cake for a novel boiled pudding. Easy to make and delicious.