Browsed by
Month: April 2022

Fresh lobster on wooden table
Lobster Recipes – Pudding, Deviled, Pickled, and more

Lobster Recipes – Pudding, Deviled, Pickled, and more

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Lobsters used to be cheap and plentiful during the Colonial era in the U.S. They were often fed to prisoners, apprentices, slaves and children. Around the 1800s, though, lobster began to be acceptable for discriminating diners, which caused the price to rise. Information from History.com Today, lobster is still expensive and the cost continues to rise. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS ABOUT LOBSTERS Large lobsters are not as good as small ones. From about one to two and one-half…

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Fresh green dill, fennel seeds, bottle of spirits to make essence
How to Make Essences to Flavor Food

How to Make Essences to Flavor Food

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Herb, spice, and flower essences sold in stores are usually made by distilling. But the instructions below from 1800s cookbooks say to use alcohol to dissolve the plant oils and resins. Although not mentioned in these old cookbooks, you can also make essences with food grade liquid glycerine, although the process takes longer than using alcohol. INFORMATION BELOW FROM 1800s COOKBOOKS ON ESSENCES The essences or essential oils sold for general use are, or ought to be, obtained by distillation….

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A Variety of dried fruit and nuts
Sandwiches Made from Fruit and Nuts

Sandwiches Made from Fruit and Nuts

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It took more time and work to make sandwiches in the 1800s. People often made their own bread but they could also buy it from markets and bakeries if they could afford it. However, it wasn’t until 1928 that bread was pre-sliced by machine. And although people sometimes used jelly and marmalade for sweet tasting sandwiches, they usually used dried or fresh fruit and nuts, which took more time to prepare. INFORMATION BELOW FROM 1800s COOKBOOKS Sandwiches that have fruit…

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