opened oysters

How to Prepare and Cook Oysters

Oysters were plentiful along the U.S. east coast during the 1800s. They were cheap enough for the working class to buy. Over time, though, the demand for oysters depleted many of the beds.  Their scarcity caused prices to rise and oysters became an expensive delicacy. ADVICE AND RECIPES FROM 1800s COOKBOOKS: Oysters must be fresh and fat to be good and are in season from September to May. They are sometimes eaten during the summer […]

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clams in water

Cooking with Clams

  Clams and other shellfish were abundant along the east coast in the 1800s. Many of the old cookbooks included fish and shellfish recipes. EXCELLENT CLAM SOUP Take forty or fifty clams and wash and scrub the outsides of the shells till they are perfectly clean. Then put them into a pot with just sufficient water to keep them from burning. The water must boil hard when you put in the clams. In about a […]

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sardines

Ways to Cook Sardines

Sardines are baby pilchards, an oil-rich fish from the herring family with plenty of Omega 3 and other nutrients.  Sardines are better for you than most larger fish that often contain mercury. I’ve only eaten canned sardines and don’t care for them. But after reading through recipes from old cookbooks, I’m going to try again. RECIPES FROM OLD COOKBOOKS: SARDINE SALAD Drain a dozen large sardines, remove the skin and bone, and lay upon a bed […]

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American eel

Recipes for Cooking Eels

Although eels may look like snakes, they are actually fish. Eels were a popular food for the early American colonists up through the 1800s. The American eel lives in fresh water and found mostly along the Atlantic coast. I have never seen them on a restaurant menu, nor in any recent cookbook. FROM COOKBOOKS PRINTED IN THE 1800s BUYING EELS Inquire, before buying, where they were caught, and give so decided a preference to country eels […]

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