In cookbooks from the 1800s, corn meal was called Indian corn (maize). Corn was native to America (U.S.), and was used for many recipes. In Great Britain, however, Indian corn was considered only fit for feeding animals. INFORMATION BELOW FROM 1800s COOKBOOKS CORN CAKETake a pint of sour milk or buttermilk, break an egg into it, stir in a spoon or two of flour, and add Indian meal enough to make a thick batter. Put in a teaspoon of salt,…
Thomas Jefferson was the US Minister to France from 1785-1789 and enjoyed the many pasta dishes served there. He brought back macaroni and other noodle recipes, plus a pasta machine. When he became president, he served macaroni and cheese at an 1802 state dinner. Macaroni was sold in long tubes, then broken into smaller pieces when ready to cook. Kraft Foods introduced its boxed macaroni and cheese in 1937, during the Great Depression. With rationing in effect during World War…
“Cheese offers a valuable source of nutriment for the body because its food value ranks high. In addition to protein and fat, cheese contains ash and vitamins. The food value in one pound of cheese is equivalent to that in two pounds of beef, in 24 eggs, or in four pounds of fish.” — from an 1800s cookbook. INFORMATION BELOW FROM 1800s COOKBOOKS CAYENNE CHEESE STRAWSRub one-half pound of butter into one-half pound of flour. Add one-half pound of grated…
“Liver is usually much despised, but when well cooked, it is very palatable and it is the cheapest of all animal food. Veal liver is by some considered the best. Liver should be cut across the grain.” (from an 1800s cookbook). FRIED BEEF LIVER Cut it in rather thin slices and pour over it boiling water, which closes the pores of the meat, makes it impervious to the fat, and at the same time seals up the rich juice of…