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Foods For Young Children

Foods For Young Children

Parents living in the 1800s fed their children for nourishment only. They would have been appalled to see all the sugary and processed foods children eat today. INFORMATION BELOW FROM 1800s COOKBOOKS:Children, in general, have very excellent appetites, and a sufficiency of nourishing food is absolutely necessary—not merely to renew the waste of their systems, but also to supply materials for their daily growth. Three, or perhaps four, light meals a day, will be found a good allowance during childhood….

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How to Make Butter

How to Make Butter

When I was growing up, our family only used margarine and I continued to use it throughout adulthood until last year.  Now I only buy butter (from grass-fed cows). To make butter, you have to churn (shake up) cream or whole milk. In the past, people used milk churns to separate out the butter. Today you can make butter with electric mixers or food processors. I’ve never made my own butter, but I recently found where I can buy raw milk. You…

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Interesting Ways to Cook Turnips

Interesting Ways to Cook Turnips

Turnips were brought to American colonies by early European settlers and grow best in cool climates. Spring varieties don’t keep very long, but winter varieties can be stored in a cool place for a couple of months. So early Americans were able to enjoy turnips and other root vegetables during the cold winter months. INFORMATION BELOW FROM 1800s COOKBOOKS Turnips have a strong flavor, which is disliked by many persons and disagrees with some. However, much of this can be dissipated…

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How to Make Homemade Mustards

How to Make Homemade Mustards

Mustard was a useful plant in the 1800s; the leaves, seeds and flowers are all edible. Although some grocers sold condiments, especially in the latter part of the century, it was easier and cheaper to make your own. Today mustard seeds are sold whole, ground, or bruised, and most are white, brown or black.  INFORMATION BELOW FROM 1800s COOKBOOKS MUSTARDAs all these made mustards contain spices or herbs which lose much of their aroma by exposure to the air, they…

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A Variety of Parsnip Recipes

A Variety of Parsnip Recipes

Parsnips have a peculiar, sweetish flavor that is objectionable to some persons. Those who are fond of this flavor find that parsnips afford an excellent opportunity to give variety to the diet. Parsnips can be used during the summer when they are immature, but are usually allowed to mature so that they may be stored and used as a winter vegetable. The parsnip is much sweeter and richer in flavor when left in the ground until spring. INFORMATION BELOW FROM…

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Delicious Ways to Prepare Sardines

Delicious Ways to Prepare Sardines

Sardines aren’t actually a species of fish, but are several varieties of small fish related to the herring. The first U.S. sardine cannery opened in Maine in 1875, when a New York businessman set up the Eagle Preserved Fish Co. in Eastport. (source CBS News). Sardines aren’t as popular as they used to be in the late 1800s through the mid-1900s, but are making a comeback due to their excellent health properties. INFORMATION BELOW FROM 1800s COOKBOOKS SARDINE CANAPESHave ready…

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Gingerbread Cake and Cookie Recipes

Gingerbread Cake and Cookie Recipes

Settlers from Europe brought gingerbread recipes to the U.S. colonies. Molasses cost much less than sugar and became a common ingredient. American Cookery, the first American cookbook, published in 1796, contained seven different recipes for gingerbread.  Since there is so much variation in the different woods used in a wood burning stove, cookbooks usually just said to use a slow, moderate, or quick oven. And cooking times weren’t always provided, since they weren’t very accurate. But old recipes are still interesting…

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Making Family Beer – Molasses, Ginger, Spruce, and More

Making Family Beer – Molasses, Ginger, Spruce, and More

In 1810, 132 breweries in the U.S. produced 185,000 barrels of beer. The population of the country was seven million. By 1850, 431 breweries in the U.S. produced 750,000 barrels of beer (31 gallons per barrel). The population was 23 million.Source: History of Beer in the 19th Century: Timeline But many families made their own beer. The recipes below are from cookbooks published in the 1800s. INFORMATION BELOW FROM 1800s COOKBOOKS MOLASSES (TREACLE) BEERTake five pints of molasses, half a pint…

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