Browsed by
Category: Vegetables

head of fresh cauliflower
Cauliflower Recipes from the 1800s

Cauliflower Recipes from the 1800s

Comments 11 comments

Cauliflower wasn’t very popular during most of the 19th century because it was expensive to buy. In the latter part of the century, though, when hot houses became common, cauliflower became more affordable. The recipes and advice below are from cookbooks published in the 1800s. INFORMATION BELOW FROM 1800s COOKBOOKS CAULIFLOWER Cauliflower is similar to cabbage, but its flavor is a little more delicate. The cauliflower possesses a most agreeable flavor and is sufficiently delicate to be served at the…

Read More Read More

Corn meal in a bowl
Cooking with Indian Meal (Corn Meal)

Cooking with Indian Meal (Corn Meal)

Comments 3 comments

In cookbooks from the 1800s, corn meal was called Indian corn (maize). Corn was native to America (U.S.), and was used for many recipes. In Great Britain, however, Indian corn was considered only fit for feeding animals. INFORMATION BELOW FROM 1800s COOKBOOKS CORN CAKETake a pint of sour milk or buttermilk, break an egg into it, stir in a spoon or two of flour, and add Indian meal enough to make a thick batter. Put in a teaspoon of salt,…

Read More Read More

bowl of turnips
Unusual Salads from the 1800s

Unusual Salads from the 1800s

Comments 1 comment

People made appetizing salad dishes from foods that were in season. Many of these recipes are quite imaginative and include foods I never thought to combine. INFORMATION BELOW FROM 1800s COOKBOOKS BUTTER BEAN SALADLightly mix together one pint butter beans (canned or cooked), one cup chopped celery, one tablespoon finely chopped onion, and one tablespoon finely chopped green pepper. Garnish with grated cheese, and serve with French dressing. DANDELION SALADPick the young tender leaves of the dandelion, wash, and lay…

Read More Read More

Raw celery on cutting board
Cooked Celery Recipes, Vinegar, and Essence

Cooked Celery Recipes, Vinegar, and Essence

Comments 6 comments

Celery is valuable for its mineral salts and bulk. The chief use of celery is as a relish when it is eaten raw, but it is also valuable for flavoring soups and making salads, pickles, and various other dishes. When celery is in season and can be purchased at a reasonable price, it should be cooked to give variety to the diet.  INFORMATION BELOW FROM 1800s COOKBOOKS BAKED CELERY Cut two bunches of celery, the best stalks only, into inch-lengths,…

Read More Read More

Fresh Ears of Corn
About Sweet Corn / Green Corn

About Sweet Corn / Green Corn

Comments 5 comments

Sweet corn (also called green corn) is harvested when the kernels are soft and sweet, making it ideal for eating. If you grab an ear of field corn and try to take a bite, you’ll probably break your teeth. It’s hard and dry (and only tastes good to cows, chickens, pigs, turkeys and some wild animals). INFORMATION BELOW FROM 1800s COOKBOOKS The seeds of the maize plant, or Indian corn, especially the variety known as sweet corn, are eaten as…

Read More Read More

Home-cooked navy beans
Ways to Cook Haricot (Navy) Beans

Ways to Cook Haricot (Navy) Beans

Comments 0 Comment

The navy bean, haricot, pearl haricot bean, boston bean, white pea bean, or pea bean, is a variety of the common bean native to the Americas, where it was domesticated. It is a small, dry white bean which is smaller than many other types of white beans, and has an oval, slightly flattened shape. Wikipedia Cooking dried beans in the 1800s wasn’t much different from cooking them today except with no electricity, housewives had to keep a fire going the…

Read More Read More

Fresh corn in husks
Corn Recipes: Pudding, Dumplings, Relish, Porridge, and more.

Corn Recipes: Pudding, Dumplings, Relish, Porridge, and more.

Comments 1 comment

The seeds of the maize plant, or Indian corn, are eaten as a vegetable when they are immature. They grow on a woody cob, and when they are green, they are soft and milky. But when they become ripe, they are hard and are then ground as grain. 

When the contents of the kernels is still in the liquid form, the corn is at the milk stage, and generally considered to be too young for table use.

On the other hand, when the liquid in the kernels has become thickened, the corn, which is then at the dough stage, too old for use as a vegetable.

To be ideal for culinary purposes, it should be just between the milk and dough stages.
On the other hand, when the liquid in the kernels has become thickened, the corn, which is then at the dough stage, is thought to be too old for use as a vegetable.
To be ideal for culinary purposes, it should be just between the milk and dough stages. Then, if it is in good condition, a most satisfactory vegetable is the result.

A bunch of raw, young carrots with tops
A Variety of Cooked Carrot Recipes

A Variety of Cooked Carrot Recipes

Comments 11 comments

The selection of carrots is a simple matter because they keep well and are not likely to be found in a spoiled condition in the market. When small, summer carrots are purchased, they should be fresh and have their tops on. Winter carrots should be as nearly uniform in size as possible and should not be extremely large. Those which are too large in circumference are likely to have a hollow in the center. Carrots of any kind should be without…

Read More Read More