INFORMATION BELOW FROM 1800s COOKBOOKS GREEN PEAS When green peas are purchased, they are always found in the pods. They should appear to be well filled. Flat-looking pods mean that the peas have not matured sufficiently. When very young, their original flavor is so fresh and delicate, that any addition, except a little very fresh butter, would be certain to destroy their aroma. BOILED GREEN PEAS Do not shell peas until ready to cook. Boil a pan of water and…
Beets (also called beetroots) were an important root crop in the 1800s. They kept well during the winter, were nutritious, and provided color to a meal. Beet tops (greens) and stalks were also cooked, but only when fresh. I had only eaten canned pickled beets until recently. A friend baked some beets that were drizzled with olive oil and I liked them. The beet recipes below also sound interesting, especially the Beetroot Fritters. INFORMATION BELOW FROM 1800s COOKBOOKS SELECTING BEETS…
In reading through 1800s cookbooks, I was amazed to see recipes for fried, boiled, stewed, and stuffed cucumbers, as well as cucumber catsup and vinegar, and soup. I’ve only eaten cucumbers raw, so these recipes sound interesting. INFORMATION BELOW FROM 1800s COOKBOOKS CUCUMBERS AND THEIR PREPARATION In food value, cucumbers are very low, comparing closely with celery in this respect. However, as they contain a large amount of cellulose, or bulk, and mineral salts, they should not be disregarded in…
INFORMATION BELOW FROM 1800s COOKBOOKS ========================================== FRIED CAULIFLOWER Having laid a fine cauliflower in cold water for an hour, put it into a pot of boiling water that has been slightly salted (milk and water will be still better) and boil it twenty-five minutes, or till the large stalk is perfectly tender. Then divide it equally into small tufts, and spread it on a dish to cool. Prepare a sufficient quantity of batter made in the proportion of a tablespoonful…