Browsed by
Month: March 2022

Homemade Dressing Recipes for Salads

Homemade Dressing Recipes for Salads

Comments 4 comments

Until the early 1900s, dressings for salads were prepared at home, using ingredients that were in season or able to be preserved without refrigeration. Dressing was prepared fresh before each meal unless the household had enough ice to keep it cool. Even with ice, salad dressing could only be kept about a week because there were no chemical preservatives.   INFORMATION BELOW FROM 1800s COOKBOOKS SALAD DRESSINGTo one-half cup olive oil, add one teaspoon paprika, one teaspoon Worcestershire sauce, a…

Read More Read More

Home-cooked navy beans
Ways to Cook Haricot (Navy) Beans

Ways to Cook Haricot (Navy) Beans

Comments 0 Comment

The navy bean, haricot, pearl haricot bean, boston bean, white pea bean, or pea bean, is a variety of the common bean native to the Americas, where it was domesticated. It is a small, dry white bean which is smaller than many other types of white beans, and has an oval, slightly flattened shape. Wikipedia Cooking dried beans in the 1800s wasn’t much different from cooking them today except with no electricity, housewives had to keep a fire going the…

Read More Read More

Getting Water from a Well
Obtaining Pure Water to Drink

Obtaining Pure Water to Drink

Comments 2 comments

In the 1800s, depending on where a family lived, water might come from a pipe (in cities) or from a well, cistern, creek, lake, or river. Water was often contaminated and people had to know how to make it drinkable.  INFORMATION BELOW FROM 1800s COOKBOOKS WATER AS A BEVERAGEMost foods contain water. The water present in foods, however, is not sufficient for the needs of the body. It is necessary to use water as a beverage. When one rises in…

Read More Read More

vegetables for soup
Soups for Four Seasons

Soups for Four Seasons

Comments 3 comments

In the days before electrical refrigeration, soups were usually made with vegetables that were in season. Preparing and cooking soup took many hours. These four seasonal soups have meat as a base for flavoring, but the meat is never left in the soup to be eaten. Because of the long, slow cooking, all of the flavor is extracted and the meat discarded. INFORMATION BELOW FROM 1800s COOKBOOKS SPRING SOUPUnless your dinner hour is very late, the stock for this soup…

Read More Read More