Popcorn is a special type of corn; not all varieties of corn will “pop.” In the 1800s, some families raised their own popcorn. After cutting the corn from the stalks, they dried it, then shelled it by hand. They put the dried popcorn in “poppers” which were shaped like long, thin boxes made from tightly woven wire, attached to a long handle. Then the corn could be popped over an open flame without having to get too close to the…
Chestnuts are not actually nuts, but are the edible fruit of trees in the family Castanea. These type of chestnuts grow in North America, Europe, and Asia. The chestnut usually sold to be eaten during the winter holidays is the European chestnut, also called the Spanish or sweet chestnut. Horse chestnuts, also called buckeyes or conkers, are a different species and quite toxic. When you buy chestnuts in the store, they’ll be the sweet variety. But if you forage, make…
Pumpkin is a common term for mature winter squash, of which there are many varieties and sizes. They are a hot weather crop and need a long growing season. Commercially canned pumpkin puree is usually made from different varieties than those used for jack-o’-lanterns. Pumpkins grown for food in the 1800s were the smaller sized ones. Did you know a pumpkin is not actually a vegetable, but a fruit? Anything that starts from a flower is botanically a fruit and…
Quinces resemble a pear, and are yellow when ripe, but the exterior is bumpy. They have a sour, astringent taste unless completely ripened, so they’re usually cooked. This fruit bruises quickly and very rapidly turns to a dark brown. The quince tree was brought to the American colonies by English settlers. During the 18th century, there was usually a quince at the lower corner of the vegetable garden [reference]. Today, there aren’t many commercial quince tree orchards in the U.S….
“Many people have the idea that a finely flavored dish must cost a great deal. That is a mistake. If you have untainted meat, or sound vegetables, or even Indian meal [corn meal] to begin with, you can make it delicious with proper seasoning. One reason why French cooking is so much nicer than any other is that it is seasoned with a great variety of herbs and spices, which cost very little. If you would buy a few cents’…
Although eels look like water snakes to me, they are actually elongated fish. There are many species and they can be from 2 inches in length to 13 feet. Most eels live in the shallow waters of the ocean and are nocturnal. But the American eel lives mostly in freshwater and returns to the ocean to spawn. Recipes using eels were common in 1800s cookbooks, but so far I haven’t seen any in cookbooks printed in the 1900s and later….
Salting is the process of preserving food with dry edible salt. It is related to pickling in general and more specifically to brining (salty water) and is one form of curing. It is one of the oldest methods of preserving food. (Source: Wikipedia) NOTE: While looking online at modern methods of preserving with salt, most of the information says to use canning salt, also called kosher salt, and not to use iodized salt. In 1800s cookbooks, pickling is usually the…
If you’ve never eaten sauerkraut before, you may not like the taste or texture. But as with any new food, you can get used to it, especially if you use it in recipes rather than eating it plain. I especially like raw sauerkraut over the canned variety. It’s easy to make yourself and you can make a small batch or enough to preserve. All you need is cabbage and salt (kosher or pickling). That’s it! INFORMATION BELOW FROM 1800s COOKBOOKS:…