When I buy fish, I often pan-fry it in butter, rather than deep fry it. Sometimes I’ll bake fish, but I’ve never boiled it. I like fish a lot and need to cook it more often and in different ways. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS DRESSING FISH In dressing fish of any kind for the table, great care is necessary in cleaning it. It is a common error to wash it too much, and by this means the flavor…
It wasn’t until the late 1800s that there were true grocery stores with more than just the basic staples. Then there were many more teas and coffees to choose from. But the buyer had to learn how to tell quality goods from inferior, as well as identify if a product had been adulterated. There were no government food inspectors in those days. THE INFORMATION BELOW CAME FROM A BOOK CALLED: GROCER’S GOODS: A Family Guide to the Purchase of Flour,…
A purée is a cooked food, usually made from fruits or vegetables. The cooked food is pushed through a sieve, or put in a blender or food processor to achieve a smooth, creamy consistency. Of course, in the 1800s, only sieves were used since blenders and food processors run on electricity. Purées can be similar to cream soups, which are made with a base of cream or milk. Cream soups usually are made with vegetables, too, which are cooked until tender, then…
When we buy beef at the grocery store, the bone is often removed and the fat trimmed away. But in the past, people used all parts of the animal, both because they didn’t want to waste anything, but also for the nutrient value. Marrow bones are either the femur, shank or tibia bone of a steer that is cut for eating. The femur is the largest bone in the animal and has the best marrow to bone ratio. TruBeef Organic….
Most cookbooks published in the 1800s also contained cooking and household advice along with their recipes. Remember that these were the days before electricity and refrigeration in homes. Some of the advice may not be recommended today according to modern food safety standards, but I find them interesting to read. COOKING ADVICE BELOW COMPILED FROM 1800s COOKBOOKS To keep pie bottoms dry after baking a squash or pumpkin pie, never put it on a flat surface. Set it on a…
I love mushrooms, but only buy them fresh. Of course, I have to use them fairly soon so they don’t get slimy. Having some dried mushrooms on hand would be handy for making soup. And the taste of mushrooms in powder or liquid form would enhance many other dishes. TO DRY MUSHROOMS Wipe mushrooms clean, take away the brown part, and peel off the skin. Lay them on sheets of paper to dry in a cool oven, when they will…
These nut loaf recipes contain no flour. I’ve never eaten a nut loaf, but they seem to be a dense food. According to one 1800s cookbook, “A nut loaf can take the place of meat at dinner.” The first two recipes are written narrative style, which was normal during the first half of the century. Later, cookbooks began putting ingredients in a list. Since people cooked on wood burning stoves, cooking times are vague. You were supposed to know how…
A sponge or yeast starter is similar to sourdough, except a sponge is make from all fresh ingredients. A sponge is allowed to ferment and increase in volume before it is added to bread dough. In the 1800s, cooks used wood burning stoves, which had no thermometers. So not only did they have to learn how to cook various foods, they also had to learn to gauge the oven’s heat temperature. Baking was definitely an important skill! INFORMATION BELOW COMPILED…