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Category: Miscellaneous

Medicinal, Herbaceous, and Other Drinks for Invalids, etc. 

Medicinal, Herbaceous, and Other Drinks for Invalids, etc. 

Cookbooks published in the 1800s often contained household hints and medical advice. Of course, this advice is from over 200 years ago! I discovered a comprehensive online document called “Glossary of Medical Terms Used in the 18th and 19th Centuries“ to help me identify some of the diseases mentioned below. In the 1960s, our mother used to dose us with Father John’s Cough Syrup when we were young. It was made of cod liver oil. I remember it being thick…

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Farina Recipes for Breakfast or Dessert

Farina Recipes for Breakfast or Dessert

Farina is made from the germ and endosperm of hard wheat. It’s finely ground and sifted to become similar in texture to flour. Usually cooked as a hot cereal, it has a bland taste, although other ingredients are often added for flavor. Farina can also be used to make flummeries, puddings, and other dishes. Three popular brands of farina in the U.S. are Cream of Wheat, Malt-O-Meal, and Farina Mills. Click to read an interesting article on “What is Farina?” INFORMATION…

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Ways to Preserve Peaches

Ways to Preserve Peaches

People who lived during the 1800s ate fresh fruit in season, but they needed ways to preserve fruit for other times. Apricots, nectarines and large plums were also preserved in the same ways as peaches. There are two types of peaches; freestone and clingstone and several varieties within each type. Freestone peaches are easy to eat out of hand, since the pit (stone) easily pulls away from the fruit once you bite or cut into the peach. The flesh of…

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How to Make a Variety of White Sauces

How to Make a Variety of White Sauces

Sauces may be a little more trouble to add to a cooked meal, but they can certainly enliven a plain dish. Although we can buy ready-made or powdered packets of sauces at the grocery store, they can easily be made at home once you get the hang of it. It will not only be cheaper, but you can flavor it any way you want. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS RECIPES FOR WHITE SAUCEThree white sauces are commonly used for…

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Making Fresh Home-Made Yeast for Bread

Making Fresh Home-Made Yeast for Bread

Until the mid-1800s, people made their own yeasts to use in baking bread. They made fresh yeast from hops, potatoes, pumpkin, and more. In 1868, Charles and Max Fleischmann created a compressed yeast cake and began selling it commercially.  This was certainly easier than making your own! INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS ON YEASTGood yeast is indispensable to good bread. Every housekeeper should make sure by her own personal attention, that the yeast is properly made and the jar well…

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Nourishing Drinks for Invalids and Convalescents

Nourishing Drinks for Invalids and Convalescents

In the 1800s, people often lived far from a doctor or couldn’t afford to pay one. So they treated illnesses by following advice from neighbors and family members, or by reading cookbooks or medical books. If a patient didn’t feel like eating, it was important to offer a variety of nourishing drinks. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: The preparation of food and drink for the sick and convalescent person is even more important than the preparation for the strong…

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About Sugars and Syrups

About Sugars and Syrups

Sugar cane was first planted in the United States in Louisiana in 1751. But sugar beets weren’t planted until 1836, near Philadelphia. (source) Until the sugar industry in the U.S. became established, sugar had to be imported and was scarce and expensive. INFORMATION BELOW FROM 1800s COOKBOOKS Granulated sugar is made either from the sugar cane or sugar beet. The juice is pressed or soaked out of these plants, then purified, refined, and crystallized.  ~ Powdered sugar is prepared by…

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Cooking with Suet (Tallow)

Cooking with Suet (Tallow)

Suet or the fat from around the kidneys and loin of beef and mutton. It has a high smoke point, and usually used for making pies and pastries. Suet is usually rendered to remove the impurities from the fat. It’s then called tallow, but the 1800s cookbooks I’ve gone through just call it suet. Additionally, suet can be used to make soap and candles, as well as seed cakes to feed wild birds. SUETChoose the firmest part as soon as…

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