Hominy is made from dried corn (maize), soaking the corn kernels in a weak solution of lye. Then it can be cooked or dried for later use. Ground hominy is known as masa or grits, and it can also be ground more finely to make flour. Today’s canned hominy is already cooked and ready to eat. INFORMATION BELOW FROM 1800s COOKBOOKS MAKING HOMINY Use field corn to make hominy; yellow dent, flint corn, and Indian corn are all good varieties….
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…
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,…
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…
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,…
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…
Until the early 1900s, dressings for salads were prepared at home, using ingredients that were in season or able to be preserved without refrigeration. Dressing was prepared fresh before each meal unless the household had enough ice to keep it cool. Even with ice, salad dressing could only be kept about a week because there were no chemical preservatives. INFORMATION BELOW FROM 1800s COOKBOOKS SALAD DRESSINGTo one-half cup olive oil, add one teaspoon paprika, one teaspoon Worcestershire sauce, a pinch…
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…