Browsed by
Month: January 2021

Fresh Cooked Salmon
Ways to Cook Fresh Salmon

Ways to Cook Fresh Salmon

Comments 2 comments

Salmon used to be abundant along the U. S. North Atlantic (eastern) coastline. But overfishing, logging, soil erosion, dam and mill construction, and other activities severely damaged the salmon population.  I was fortunate to visit Vancouver Island, B.C., Canada, in 1980 and  ate plenty of fresh salmon. We used a smoker barbecue with a domed lid to cook them over charcoal.  They were sure good! INFORMATION BELOW FROM 1800s COOKBOOKS: TO BUY FRESH SALMON The belly should be firm and…

Read More Read More

wooden barrel to make vinegar
How to Make Your Own Vinegar

How to Make Your Own Vinegar

Comments 8 comments

Vinegar was an important household item in the 1800s, especially for preserving food. Many people made their own vinegar; often a year’s supply. INFORMATION BELOW FROM 1800s COOKBOOKS TO BUY VINEGAR Much of the vinegar that is offered for sale is excessively and disagreeably sharp; overpowering the taste of every thing with which it is combined. This vinegar is deleterious in its effects and should never be used; it is made entirely of drugs. Oysters and pickled vegetables have been…

Read More Read More

Forcemeat Balls to Accompany Meat
What is Forcemeat?

What is Forcemeat?

Comments 3 comments

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. INFORMATION BELOW FROM 1800s COOKBOOKS: FORCEMEAT This article makes a considerable part of good cooking by the flavor it imparts to whatsoever dish it may be added. Exact rules for the quantity cannot easily be given, but the following observations may be useful. The selection…

Read More Read More