When I was growing up, my mother made puddings and other desserts from box mixes. In the 1800s, fresh cream and milk was used and had to be mixed by hand, or later in the century, with a rotary beater. Although it would have taken longer to prepare, the ingredients and tastes of these desserts are certainly superior. INFORMATION BELOW FROM 1800s COOKBOOKS WHIPPED CREAMTo the whites of three eggs beaten to a stiff froth, add a pint of thick…
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 a good allowance during childhood….
When I was growing up, our family only used margarine and I continued to use it throughout adulthood until last year. Now I only buy butter (from grass-fed cows). To make butter, you have to churn (shake up) cream or whole milk. In the past, people used milk churns to separate out the butter. Today you can make butter with electric mixers or food processors. I’ve never made my own butter, but I recently found where I can buy raw milk. You…