wooden barrel to make vinegar

How to Make Your Own Vinegar

VINEGAR To every pound of coarse sugar add a gallon of water. Boil the mixture and take off the scum as long as any rises. Then pour it into proper vessels and when sufficiently cooled, put into it a warm toast covered with yeast. Let it work about twenty-four hours and then put it into an iron-bound cask, fixed either near a constant fire, or where the summer sun shines the greater part of the […]

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bunch of bananas

Banana Recipes – Fried, Baked, Fritters, and More..

Many of the recipes below are from Mrs. Wilson’s Cook Book 1920. FRIED BANANAS Peel the bananas and then cut into two. Roll in flour, dip in beaten egg, and roll in fine crumbs. Fry until golden brown and serve with broiled steak, chops, or chicken fricassee. BAKED BANANAS Wash the bananas and remove just one strip from the top. Place in a baking pan and add one-half cup of water and bake in a […]

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basket of vegetables

Food Hints and Advice

Most old cookbooks also included cooking and household advice. Here are some hints from 1800s cookbooks. Please note that the advice about preserving meat and milk is not safe according to today’s food safety standards, but this was before electricity and refrigeration was available. Lemons will keep fresher and better in water than any other way. Put them in a crock and cover them with water. They will in winter keep two or three months, […]

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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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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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mush, gruel, infant food, baby food, soft food

Foods for Infants / Babies

It’s interesting to read what foods were given to babies in the 1800s.  It sure is a lot different from feeding babies today. GLOSSARY Aliment – Food; nourishment Efficacious – Having the desired effect. Farinaceous – Mealy, having starch. Groats – Whole grains that include the cereal germ, bran, and endosperm. Hob – A flat metal shelf in a fireplace, used for heating pans. Rusks – A dry biscuit or twice-baked bread Semolina, or Manna Croup – The […]

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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 […]

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