Mushrooms were a food people could forage for as long as they knew which ones were safe to eat. The flavor helped give variety to their meals. INFORMATION BELOW FROM 1800s COOKBOOKS PICKLED MUSHROOMSTake the small round mushrooms that are pale pink underneath, with white tops, and peel them. Put them in a jar with a little mace, white mustard seed, and salt. Cover them with cold vinegar and tie them close. If you put in black pepper or cloves,…
Herb, spice, and flower essences sold in stores are usually made by distilling. But the instructions below from 1800s cookbooks say to use alcohol to dissolve the plant oils and resins. Although not mentioned in these old cookbooks, you can also make essences with food grade liquid glycerine, although the process takes longer than using alcohol. INFORMATION BELOW FROM 1800s COOKBOOKS ON ESSENCES The essences or essential oils sold for general use are, or ought to be, obtained by distillation….
It took more time and work to make sandwiches in the 1800s. People often made their own bread but they could also buy it from markets and bakeries if they could afford it. However, it wasn’t until 1928 that bread was pre-sliced by machine. And although people sometimes used jelly and marmalade for sweet tasting sandwiches, they usually used dried or fresh fruit and nuts, which took more time to prepare. INFORMATION BELOW FROM 1800s COOKBOOKS Sandwiches that have fruit…
In the 1800s, depending on where a family lived, water might come from a pipe (in cities) or from a well, cistern, creek, lake, or river. Water was often contaminated and people had to know how to make it drinkable. INFORMATION BELOW FROM 1800s COOKBOOKS WATER AS A BEVERAGEMost foods contain water. The water present in foods, however, is not sufficient for the needs of the body. It is necessary to use water as a beverage. When one rises in…
Coconuts were used to produce a variety of interesting dishes. But you couldn’t buy coconut already shredded in grocery stores. You bought the whole coconut, cracked it, and shredded it yourself.
Rice was a staple in many households and rice pudding was a popular dish. With many variations, it could be a breakfast dish or a dessert. There was no instant rice back in the 1800s, so rice took longer to prepare and cook.
Parents living in the 1800s fed their children for nourishment only. They would have been appalled to see all the sugary and processed foods children eat today. INFORMATION BELOW FROM 1800s COOKBOOKS:Children, in general, have very excellent appetites, and a sufficiency of nourishing food is absolutely necessary—not merely to renew the waste of their systems, but also to supply materials for their daily growth. Three, or perhaps four, light meals a day, will be found a good allowance during childhood….
It’s interesting to read what foods were given to babies in the 1800s. It sure is a lot different from feeding babies today. INFORMATION BELOW FROM 1800s COOKBOOKS: THE NURSERY All food intended for infants should be very thoroughly cooked. The numerous varieties of farinaceous substances, however nourishing may be their properties when rightly prepared, are harsh and drastic when underdone. FOOD AND ITS PREPARATION The articles generally employed as food for infants consist of arrowroot, bread, flour, baked flour,…