When I think of seafood salad, I envision a lettuce based salad with shrimp or crab. In the 1800s, unless you lived near the coast, seafood was canned. Commercial canned food became available in Maine in the 1840s. Lobster today is a luxury food, but lobster was was a cheap food and extremely popular once available in cans. As late as the 1850s, canned lobster sold for just 11 cents a pound. source Other fish and seafood was also canned, such…
The terms “cereals” and “grains” are used interchangeably in old cookbooks. Cereal refers to grasses cultivated for their edible grains, such as wheat, rice, and corn. Grain is a broader term that includes the seeds of various plants, including cereals and legumes. Essentially, all cereals are grains, but not all grains are cereals. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: CEREALS or GRAINSGrains may be considered perfect food in themselves, as they contain all the food elements in nearly right proportions….
SAGO FOR INVALIDSPut a teacupful of sago into a quart of water, and a bit of lemon peel. When thickened, grate some ginger, and add half a pint of raisin wine, brown sugar, and two spoonfuls of Geneva.* Boil all up together. It is a most supporting thing for those whom disease has left very feeble. *Geneva – an alternative name for jenever or genever, a juniper-flavored traditional spirit originating from the Netherlands and Belgium, distinctly different from English-style gin….
Have you ever tasted a Jerusalem artichoke? It is a root vegetable and sometimes called sunroot, sunchoke, or earth apple. It’s related to the sunflower and native to central North America. The name ‘Jerusalem’ is derived from the Italian word for sunflower, ‘girasole’. Jerusalem artichokes have very thin skins and bruise easily. This is why you won’t find them in grocery stores. I often go to Farmers Markets and have never seen any there, either. Maybe I haven’t have been in…
For most of the 1800s, people in the United States lived in rural areas. But by 1890, 28% of the population was living in urban areas. Since people who lived in towns and cities weren’t able to grow many vegetables, they had to plan their meals based on what was in season. It wasn’t until 1850 that commercially canned vegetables became available. Peas were the first vegetable canned, with beets, corn, tomatoes, and cucumbers (for pickles) available later. INFORMATION BELOW…
Bread was served at practically every meal. Although people could buy bread at grocers or bakeries, it was expensive. So especially for households with large families, knowing how to make good bread was a necessity. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: DIRECTIONS RESPECTING BREADThere is no one thing upon which health and comfort in a family so much depend as bread. With good bread the coarsest fare is tolerable; without it, the most luxurious table is not comfortable. There is…
When I was growing up, we mostly ate buttered toast, or Raisin Bran and Cheerios cold cereal before we went to school. On weekends, my mother cooked eggs, French toast, or pancakes. Now, as an adult, I like bacon or sausage with eggs, adding cheese, chopped green onion and mushrooms if I have them. But I’ll eat anything, even leftovers from lunch or dinner. In the 1800s, people ate eggs for breakfast if they had them, and most of the…
The canapés from 1800s cookbooks sure have some unusual ingredients, such as tongue, anchovy, sardine, and more. And of course, with no electricity and only wood burning stoves, it took a lot more work and skill to make them. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: CANAPÉSThese are slices of bread cut into fancy shapes, toasted or quickly fried in hot oil, or they may be spread with butter and browned in a quick oven. One slice only is used for…