When cabbage is cooked, the cover should be removed from the kettle. This plan permits of the evaporation of much of the strong flavor, which arises in the steam, which would otherwise be reabsorbed by the cabbage. It is the retention of this flavor, together with long cooking, that causes this vegetable to disagree with persons who eat it. If it is cooked in an open vessel and it is boiled just long enough to be tender, an easily digested…
Common or garden sorrel has a tart, lemon flavor and was popular in the 1800s. The larger leaves were used for soups and sauces and the young leaves for salads. I haven’t been able to find out why people quit using it, but it now seems to be making a comeback. You probably won’t find sorrel in a grocery store because it doesn’t ship or store well, even when refrigerated. It doesn’t tolerate heat well, so try growing it as…
Molasses (or black treacle in the U.K.) is a thick, sticky liquid sweetener made from refining sugarcane or sugar beets. I’ve always loved the taste of molasses, even sometimes eating a spoonful from the jar. Of course, I like it in baked goods, too. INFORMATION BELOW FROM 1800s COOKBOOKS: MOLASSES CANDY Boil molasses over a moderately hot fire, stirring constantly. When you think it is done, drop a little on a plate and if sufficiently boiled, it will be hard. Add a…
Bacon is pork meat that is salt-cured. Most bacon in the U.S. is pork cut from the side of the pig. It has long layers of fat that run parallel to the rind, and often called streaky bacon. Bacon in the U.K. is usually back bacon, which comes from the loin in the middle of the back of the pig, and is sometimes called Canadian bacon. I love the smell of bacon cooking and the taste is wonderful. I’ve only…
INFORMATION BELOW FROM 1800s COOKBOOKS GREEN PEAS When green peas are purchased, they are always found in the pods. They should appear to be well filled. Flat-looking pods mean that the peas have not matured sufficiently. When very young, their original flavor is so fresh and delicate, that any addition, except a little very fresh butter, would be certain to destroy their aroma. BOILED GREEN PEAS Do not shell peas until ready to cook. Boil a pan of water and…
Beets (also called beetroots) were an important root crop in the 1800s. They kept well during the winter, were nutritious, and provided color to a meal. Beet tops (greens) and stalks were also cooked, but only when fresh. I had only eaten canned pickled beets until recently. A friend baked some beets that were drizzled with olive oil and I liked them. The beet recipes below also sound interesting, especially the Beetroot Fritters. INFORMATION BELOW FROM 1800s COOKBOOKS SELECTING BEETS…
When I was growing up, we mostly ate buttered toast, Raisin Bran and Cheerios cold cereal before we went to school. On weekends, my mother usually 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 it. But I’ll eat anything, even leftovers from lunch or dinner. In the 1800s, people often ate eggs for breakfast if they had them, and most of…
Beef and sheep’s kidneys are often recommended for food on account of their cheapness. Although there are many ways to cook them, they are an acquired taste. INFORMATION BELOW FROM 1800s COOKBOOKS BROILED KIDNEYS Mix together in a deep plate the following ingredients: one ounce butter, one-half teaspoon pepper, one teaspoon each of mustard and any table sauce or vinegar, and as much cayenne as you can take up on the point of a small penknife blade. Toast half a…