I have a variety of spices in my kitchen but seldom use more than salt and pepper .And when I do decide to use spices, onion, garlic or other flavorings, I tend to add too much, overpowering the dish rather than enhancing it. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS When our sense of taste is not benumbed or destroyed by harmful accompaniments, we are in a condition to keenly enjoy the thousands of fine, delicate flavors that can accompany wholesome…
During the 1800s, oranges were a seasonal crop and not available year-round. INFORMATION BELOW FROM 1800s COOKBOOKS:Oranges may be kept fresh for weeks by placing them in a vessel of cold water in a very cool cellar or ice house. Change the water every day. The usual method employed by growers for keeping these fruits is to wrap each one separately in tissue paper, and put in a cool, dry place. Another way ~~ Dry and bake some clean sand…
Rhubarb has a sharp, tart taste, but only the stalks are edible; the leaves are poisonous. Rhubarb is usually considered a vegetable, but in 1947, a New York court in the United States ruled that it counted as a fruit for the purposes of regulations and duties. (Tariffs were higher for vegetables than fruits). RECIPES BELOW COMPILED FROM 1800s COOKBOOKS STEWED RHUBARBWhen rhubarb first comes into season it is small, tender and of a bright red color. When stewed, it…