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Category: Miscellaneous

Syllabub drinks
Syllabub for Festive Occasions

Syllabub for Festive Occasions

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Syllabub is a creamy, sweet dessert, originally from England. It’s made with cream, sugar, citrus juice, usually wine, or some other liquor. Syllabub was popular in the United States during the 18th and early 19th centuries, especially at festive occasions and social gatherings. It sounds deliciious and would be fun to try and make. RECIPES BELOW FROM 1800s COOKBOOKS SYLLABUBTake one quart of rich milk or cream, one cup wine, and one-half cup sugar. Put the sugar and wine into a…

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wood burning cook stove
Determine Oven Heat in a Wood Burning Stove

Determine Oven Heat in a Wood Burning Stove

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“Any systematic housekeeper will hail the day some enterprising yankee or buckeye girl shall invent a stove or range with a thermometer attached to the oven so that the heat may be regulated accurately and intelligently.” Quote from “Buckeye Cookery: With Hints on Practical Housekeeping, by Estelle Woods Wilcox, 1881.” Imagine what it was like to cook food using only a wood burning stove. Oven thermometers hadn’t been invented yet, so recipes often said to cook until done, or to use…

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Different types of cereal grains with ears
Cereals and Grains Used in Cooking

Cereals and Grains Used in Cooking

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The terms “cereals” and “grains” are used interchangeably in old cookbooks. Cereal refers to grasses cultivated for their edible grains, such as wheat, rice, and corn. Grain is a broader term that includes the seeds of various plants, including cereals and legumes. Essentially, all cereals are grains, but not all grains are cereals. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: CEREALS or GRAINSGrains may be considered perfect food in themselves, as they contain all the food elements in nearly right proportions….

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wooden spoon with sago pearls
About Sago and How to Use It

About Sago and How to Use It

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SAGO FOR INVALIDSPut a teacupful of sago into a quart of water, and a bit of lemon peel. When thickened, grate some ginger, and add half a pint of raisin wine, brown sugar, and two spoonfuls of Geneva.* Boil all up together. It is a most supporting thing for those whom disease has left very feeble. *Geneva –  an alternative name for jenever or genever, a juniper-flavored traditional spirit originating from the Netherlands and Belgium, distinctly different from English-style gin….

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Pancakes with honey
Hearty Family Breakfasts For Winter

Hearty Family Breakfasts For Winter

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When I was growing up, we mostly ate buttered toast, or Raisin Bran and Cheerios cold cereal before we went to school.  On weekends, my mother 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 them. But I’ll eat anything, even leftovers from lunch or dinner. In the 1800s, people ate eggs for breakfast if they had them, and most of the…

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smoked salmon canapes
Canapés or Party Appetizers

Canapés or Party Appetizers

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The canapés from 1800s cookbooks sure have some unusual ingredients, such as tongue, anchovy, sardine, and more. And of course, with no electricity and only wood burning stoves, it took a lot more work and skill to make them. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: CANAPÉSThese are slices of bread cut into fancy shapes, toasted or quickly fried in hot oil, or they may be spread with butter and browned in a quick oven. One slice only is used for…

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Meat Aspic
What is Aspic / Meat Jelly?

What is Aspic / Meat Jelly?

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Aspic is a savory stock made from cooking meat slowly, creating a natural gelatin that thickens, then turns to a jelly when it cools. In the past, aspics were used to preserve meats because the gelatin helped keep out air and bacteria.  In the late 1800s, Charles Knox created a commercial gelatin, which saved a lot of time. Aspic can be used as a glaze, garnish, or prepared in a mold with foods such as meat, fruits, or vegetables set…

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Fresh Lard with Wooden Spoon
How to Try Out (Render) Lard

How to Try Out (Render) Lard

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LARD is white fat from a pig, used for cooking and flavoring. This fat is called lard whether it’s been tried out (rendered) or not. Trying out is melting fat to skim out the impurities so it is clean to cook with. When lard is rendered rather than used directly from the pig, it rarely has any odor or particular tasts. A similar fat from cattle or sheep is called tallow. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: PRESSED LARD Every…

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