I never ate any kind of squash when I was a child, but I’ve eaten summer squashes like green zucchini and yellow squash as an adult. It’s only been in the last couple of years that I’ve tried any of the winter squashes: Butternut Squash, Spaghetti Squash, and Delicata Squash. When people in the 1800s cooked foods in their wood burning stoves, there were no thermometers. So recipes referred to the oven temperature as a slow, moderate, or hot oven. The cook…
Summer squashes are picked before they’re mature. The rind is thin and edible, and you can also eat the seeds. But summer squashes can’t be stored like winter squashes. Some summer squashes in the U.S. are: Pattypan squash Crookneck squash Straightneck squash Zucchini (courgette) INFORMATION BELOW FROM 1800s COOKBOOKS: Summer Squash is a fruit vegetable belonging to the same class as eggplant, peppers, etc. and occurring in many varieties. The different kinds of this vegetable vary greatly in size, shape, and…
FROM 1800s COOKBOOKS: Fritters are served for luncheon, dinner or supper, as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters. They should be fried in deep fat, hot enough to brown a piece of bread in 60 seconds. BATTER FOR SAVORY FRITTERS Put six ounces of flour into a basin, with a pinch of salt, the yolk of one egg, and one-fourth pint of warm water….
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…
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…