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 […]

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 […]

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 […]

Continue reading
turtle soup label

Turtle Was a Popular Dish in the 1800s

Many cookbooks from the 1800s included recipes for cooking turtle; snapping turtle, box turtle, sea turtle, and diamondback terrapin. Today, many species of turtles are endangered and it’s illegal to capture or kill them.  In the U.S., you can hunt diamondback terrapins and snapping turtles, but only in season and you must have a hunting license. The photo is of a label from a can of A. Granday’s Turtle Soup. In 1971, The Endangered Species Act was passed […]

Continue reading

Unusual Sandwiches from the 1800s

I don’t make sandwiches too often, but they’re boring compared to these from 1800s cookbooks.  I was especially intrigued by the bean sandwich recipe and the one for an anchovy sandwich. Bread was homemade and had to be sliced, as the first automatically sliced loaves of bread weren’t produced until 1928. INFORMATION BELOW FROM 1800s COOKBOOKS: Bread for sandwiches should be at least one day old. Cut into thin slices of uniform size (dip the […]

Continue reading
breakfast foods

Family Breakfasts For Winter

When I was growing up, we mostly ate buttered toast, Raisin Bran and Cheerios cold cereal before we went to school.  On weekends, my mother often cooked eggs, French toast, or pancakes. Now, as an adult, I like bacon or sausage with eggs, often with cheese and mushrooms. But I’ll eat anything, even leftovers from lunch or dinner. In the 1800s, people often ate eggs for breakfast if they had them, and most of the […]

Continue reading

What is Forcemeat?

Forcemeat is made by mixing finely chopped lean meat with fat, and adding other flavorings. Forcemeat can be used as a stuffing, made into balls or patties, or formed into flat square or oval pieces like in the photograph. GLOSSARY Drams – A unit of weight formerly used by apothecaries, equal to one-eighth of an ounce. Gammon – Ham that has been cured or smoked like bacon. Gill – A liquid measurement. Four ounces in the U.S. and […]

Continue reading
canning tomatoes

Pickle Tomatoes, Make Chutney and Catchup

This is a continuation of the post Ways to Use and Cook Tomatoes.  GLOSSARY: Fortnight – a period of two weeks. Peck – A measurement for dry volume. A peck is two gallons or eight dry quarts. Four pecks make a bushel. Scald – To heat liquid almost to a boil, until bubbles begin to form around the edge. Strew – Scatter or spread untidily over a surface or area. INFORMATION BELOW FROM 1800s COOKBOOKS: PICKLING TOMATOES Scald […]

Continue reading