In the U.S., the eggs we buy in stores today are kept refrigerated and have dates stamped on the cartons. So it’s easy to know if they’re still fresh. But in the 1800s, electricity was not yet available in homes. Refrigerators were insulated boxes that held a block of ice to keep food cold. Since there wasn’t much room inside, eggs were rarely kept there. As long as eggs were not washed, they could be kept at room temperature; but…
Aspic is a savory stock made from cooking meat slowly, creating a natural gelatin that thickens, then turns to a jelly when it cools. In the past, aspics were used to preserve meats because the gelatin helped keep out air and bacteria. In the late 1800s, Charles Knox created a commercial gelatin, which saved a lot of time. Aspic can be used as a glaze, garnish, or prepared in a mold with foods such as meat, fruits, or vegetables set…
LARD is white fat from a pig, used for cooking and flavoring. This fat is called lard whether it’s been tried out (rendered) or not. Trying out is melting fat to skim out the impurities so it is clean to cook with. When lard is rendered rather than used directly from the pig, it rarely has any odor or particular tasts. A similar fat from cattle or sheep is called tallow. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: PRESSED LARD Every…