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 […]

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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 […]

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escargot snails

How to Cook Snails

I’ve read through dozens of old cookbooks from the 1800s and this is the only time I’ve seen snails mentioned. This photo is of escargot (land snails) but they look bigger than any snails I’ve ever seen. The information below is from The Hand-Book of Practical Cookery For Ladies and Professional Cooks by Pierre Blot , New York, 1884 SNAILS A good many are now imported from Europe. HOW TO CLEAN AND PREPARE SNAILS Throw them […]

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