dressing / stuffing

Recipes for Making Stuffing / Dressing

The recipes below are from Good Things to Eat by Rufus Estes, first published in 1911. GIBLET STUFFING FOR TURKEY The giblets of turkey consist of the pinions, feet, neck, and gizzard. Put the giblets in a saucepan over the fire with boiling water to cover. Sprinkle over a teaspoonful of salt and a quarter of a teaspoonful of pepper and boil gently until tender. Save the water in which the giblets were boiled to […]

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raw meat

Ways to Preserve Meat

 Meat should be kept a number of days when the weather will permit it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. If the weather is hot, meat will keep but a short time. It should be kept in a cool, airy place, away from the flies, and if there is any danger of its spoiling, a little salt should be […]

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outdoor chickens

Ways to Cook Chicken

Chicken has always been a popular dish. I don’t often vary the ways I cook chicken, but I need to try some of these recipes. RECIPES  BELOW FROM 1800s COOKBOOKS SPANISH CHICKEN STEW Clean and joint two spring chickens. Brown in butter and add five sliced onions, a can of tomatoes, four cloves of garlic, two tablespoonfuls of butter, a pod of red pepper without the seeds, and salt to taste. Cook slowly for forty-five […]

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frying meat

Fats for Frying

When I was a child, my mother made delicious fried potatoes and fried chicken in a large Cast Iron Skillet.  She usually used bacon grease, but if she didn’t have enough, she used canned shortening.  My mother never did use lard, but I knew people who did. INFORMATION BELOW FROM 1800s COOKBOOKS: SCRAPS OF FAT All scraps of fat—cooked or uncooked—as well as any drippings from beef, veal, pork, and chicken, should be saved and […]

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breakfast foods

Family Breakfasts For Winter

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 often cooked eggs, French toast, or pancakes. Now, as an adult, I like bacon or sausage with eggs, often with cheese and mushrooms. 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 the […]

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What is Forcemeat?

Forcemeat is made by mixing finely chopped lean meat with fat, and adding other flavorings. Forcemeat can be used as a stuffing, made into balls or patties, or formed into flat square or oval pieces like in the photograph. GLOSSARY Drams – A unit of weight formerly used by apothecaries, equal to one-eighth of an ounce. Gammon – Ham that has been cured or smoked like bacon. Gill – A liquid measurement. Four ounces in the U.S. and […]

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boiling chicken

The Proper Way to Boil Meat

An easy way to cook meat was to boil it,  but it wasn’t the most flavorful. I have boiled chicken to make soup, but never beef or pork (except for hot dogs). INFORMATION BELOW FROM 1800s COOKBOOKS: The method of preparing meat by boiling is not strongly advocated, for there is seldom a time when better results cannot be obtained by cooking meat at a lower temperature than at the boiling point. When water becomes […]

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link sausages

How to Make Sausage

I love sausage and buy it often. One time I tried some sausage that was homemade, but didn’t like it because it was too coarse.   In the days before refrigeration, people had to make sure they preserved their sausage so it would last for several months. Words You May Not Know: chine – a cut of meat along the backbone. gill –  four ounces in the U.S. and five ounces in the U.K. saltpeter […]

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