Molded Blanc-mange on plate

How to Make Blanc-Mange (Blancmange)

Blancmange is a sweet dessert usually made with milk or cream, sugar, and thickened with gelatin, cornstarch, Irish moss, or isinglass. It’s usually set in a mold, cups, or wine glasses and chilled before serving. In old cookbooks, blancmange was spelled using two words and sometimes with a hyphen in between. Before commercial gelatin was produced, isinglass was used in certain desserts. Isinglass is a form of collagen made from the dried fish bladders of fish. […]

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outdoor chickens

Ways to Cook Chicken

Chicken has always been a popular dish. I don’t often vary the ways I cook chicken, but I need to try some of these recipes. RECIPES  BELOW FROM 1800s COOKBOOKS SPANISH CHICKEN STEW Clean and joint two spring chickens. Brown in butter and add five sliced onions, a can of tomatoes, four cloves of garlic, two tablespoonfuls of butter, a pod of red pepper without the seeds, and salt to taste. Cook slowly for forty-five […]

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lobster image

Ways to Cook Lobster

Lobster used to be plentiful along the U.S East Coast, but not anymore. It’s now quite expensive. I’ve never bought any to cook, but have had it a few times in restaurants. INFORMATION BELOW FROM 1800s COOKBOOKS Very large lobsters are not the best, the meat being coarse and tough. The male is best for boiling; the flesh is firmer and the shell a brighter red. It may readily be distinguished from the female; the […]

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making rice pudding, recipes

Rice Pudding Recipes

I’ve never eaten rice pudding, although I’ve seen it for sale in grocery stores. Some of these recipes are quite elaborate and time-consuming. INFORMATION BELOW FROM 1800s COOKBOOKS A PLAIN RICE PUDDING
 Swell the rice with a little milk over a fire, then put in acid apples pared and cut in thin slices, or gooseberries and currants. Add a couple of eggs and a teaspoon of salt. Fill your pudding bag half full and boil […]

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vintage ad for yeast, potato yeast, hop yeast

Making Your Own Yeast

Until the mid-1800s, people made their own yeasts to use in baking bread. In 1868, Charles and Max Fleischmann created a compressed yeast cake and began selling it commercially.  This was certainly easier than making your own! INFORMATION BELOW FROM 1800s COOKBOOKS The best kinds of yeast are dry yeast, soft hop yeast, and potato yeast. The hard yeast should be made in the month of May or early in June for summer use, and […]

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frying fish in cast iron skillet, boiling fish, broiling fish, dressing fish

Boiling, Broiling, and Frying Fish

When I buy fish, I often pan-fry it in butter, rather than deep fry it. Sometimes I’ll bake fish, but I’ve never boiled it. INFORMATION BELOW FROM 1800s COOKBOOKS DRESSING FISH In dressing fish of any kind for the table, great care is necessary in cleaning it. It is a common error to wash it too much, and by this means the flavor is diminished. If the fish is to be boiled after it is […]

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grapes for canning, the mason jar, home canning

Canned Fruits

Commercial canning (in tin cans) was fairly common in the U.S. by the mid-1800s. But in 1858, John L. Mason invented a glass jar that had a screw thread around the outside rim. This allowed a reusable metal lid to be screwed on, rather than having to mess with sealing wax. People could now preserve pickles, relishes, sauces, and fruit. Later, people began to can vegetables and meats. INFORMATION BELOW FROM 1800s COOKBOOKS CANNED FRUITS […]

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children eating, old fashioned, vintage, diet for children

Foods For Children

Parents living in the 1800s fed their children for nourishment only. They would have been appalled to see all the sugary and processed foods children eat today. INFORMATION BELOW FROM 1800s COOKBOOKS: Children, in general, have very excellent appetites, and a sufficiency of nourishing food is absolutely necessary—not merely to renew the waste of their systems, but also to supply materials for their daily growth. Three, or perhaps four, light meals a day, will be found […]

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