gelatine dessert, jello dessert, 1800s recipes

Gelatine Desserts

In 1894, Charles Knox saw all the work his wife had to go through to make gelatin, and decided to find an easier way. Through experimentation, he created a gelatin superior to any others on the market. His gelatin was made into dried sheets and Knox hired salesmen to show women how to use them. In 1896, Rose Knox published Dainty Desserts, a recipe book using Knox gelatin. Then in 1897, Pearle Bixby Wait trademarked […]

Shares 0
Continue reading
homemade lemonade, refreshing drinks, fruit drinks, luncheon drinks

Beverages for Luncheon

With so many varieties of drinks available in stores and restaurants, I forget that people in the past had to make all their own drinks, both for family and guests.  I’ve always made ice tea and occasionally hot tea, and I’ve recently begun making homemade kombucha.  The drink recipes below sound delicious. GLOSSARY Charged Water – Soda water Loaf Sugar – Sugar sold in a hard block, which has to be broken and then pounded into […]

Shares 0
Continue reading
seafood, cooking crabs, select crabs, soft shell crabs, hard shell crabs

How to Select and Cook Crabs

I’ve only eaten crab at restaurants, but I sure love them.  I have bought imitation crab meat to use in salads and it’s often in restaurant buffets, but of course, I’d rather eat the real meat. INFORMATION BELOW FROM 1800s COOKBOOKS: CRABS Crabs are in season during the months of May, June, July, and August. They may be had at other times, but are then light and stringy. Soft-shell crabs are best in July and August. Like […]

Shares 0
Continue reading
cream soup, lettuce, spinach, cucumber,

Making Cream Soups

Although I like vegetables soups and soups made of broth, I like cream soups the best. I like their texture and smoothness. GLOSSARY Celeriac – Also called turnip-rooted celery, celery root, or knob celery. This type of celery is used for its edible roots. Hair Sieve – A strainer with a wiry fabric bottom usually woven from horsehair. Tureen – A deep covered dish from which soup is served. INFORMATION BELOW FROM 1800s COOKBOOKS: CREAM OF LETTUCE Take two heads […]

Shares 0
Continue reading
string bean recipes, green bean recipes, vintage recipes, vegetable recipes, how to cook string or green beans

Cooking String Beans / Green Beans

Our family lived in the suburbs of St. Louis, MO, when I was young. Each summer, we took a vacation to Southern Illinois, where most of our relatives lived.  Our Aunt Helen and Uncle Lloyd were farmers and Aunt Helen canned most of the vegetables. She always cooked a big lunch for us and I loved her green beans cooked with onions and bacon grease.  They sure were good! GLOSSARY Nasturtium – A flower used […]

Shares 0
Continue reading
vintage onion recipes, raw onion, cooking with onions

Ways to Use Onions in Recipes

I often use onions for cooking.  I use them in tuna, egg, and chicken salad, to flavor soups and meats, and I especially like fried potatoes and onions. If you ever get a chance to buy Vidalia onions, grown in the state of Georgia, be sure to give them a try.  They are a sweet tasting onion. GLOSSARY Bladder – Animal bladders were used to keep air out of crocks and jars to preserve food. Fortnight […]

Shares 0
Continue reading
cracked almonds

Vintage Recipes Using Sweet and Bitter Almonds

Sweet almonds are the kind we eat today in the U.S.  But old cookbooks include bitter almonds in recipes. Bitter almonds can be poisonous if you eat too many. I’m a fan of old British mysteries and when someone is poisoned by cyanide, the detective often notices the smell of bitter almonds. I never really thought that cyanide was actually made from almonds. Selling bitter almonds is prohibited in the United States, although you can buy European-grown bitter […]

Shares 0
Continue reading
Atlantic Salmon

Ways to Cook Fresh Salmon

Salmon used to be abundant along the U. S. North Atlantic coastline. But overfishing, logging, soil erosion, dam, and mill construction. and other activities severely damaged the salmon population.  I was fortunate to visit Vancouver Island, B.C., Canada, in 1980 and we ate plenty of fresh salmon. We used a smoker barbecue with a domed lid to cook them over charcoal.  They were sure good! GLOSSARY: Gridiron – A frame of parallel metal bars used for […]

Shares 0
Continue reading