Vegetables, soups, meats, puddings, pies, cakes, breads, etc., all had to be prepared and stored without any time-saving conveniences.
Food was preserved by salting, pickling, smoking, storing in a cool cellar, canning, or in an icebox containing large blocks of ice. Nothing was wasted – food was too valuable.
The information on this blog is compiled from cookbooks published in the 1800s.
The recipes and cooking instructions on this blog are for informational purposes, although many recipes can be adapted for today. Just remember that cooks long ago had no thermometers, so recipes often said to “cook until done.” Cooking baked goods like cakes, pies, and breads will be hard to do in a modern oven, but it might be fun to try.
Be aware that some practices of leaving meat to sit out overnight or hanging from a hook won’t be following today’s food safety standards.
Contact me with questions or suggestions. ~~ Angela Johnson
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