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 […]

Shares 0
Continue reading
Chestnuts in a bowl

How to Cook Chestnuts

I’ve only seen chestnuts in grocery stores during December.  I’ve eaten them roasted, but the recipes below show many other ways to cook them.   INFORMATION BELOW FROM 1800s COOKBOOKS: Chestnuts should always be roasted or boiled before they are eaten. SHELL AND BLANCH CHESTNUTS – BOIL Boil whole chestnuts rapidly for ten minutes. Leave in the hot water, shell, and remove the brown covering while warm. SHELL AND BLANCH CHESTNUTS – ROAST Score* each […]

Shares 0
Continue reading
Black Walnuts on Tree

How to Make Walnut Ketchup

  Although old cookbook recipes don’t specify what type walnuts they used, they probably used black walnuts, native to eastern North America.  The Persian (English) walnut is native to southwest Asia and southeast Europe. I haven’t been able to determine when the trees first arrived in the U.S., but they tend to grow mostly on the west coast. Seasonable. Make walnut ketchup from the beginning to the middle of July, when walnuts are in perfection […]

Shares 0
Continue reading