Vintage Recipes and Cookery

In these days of such rapid change, it’s nice to run across a product that was founded so long ago and has remained in business. As a concession to modern times, though, they did introduce a low sodium version in 2010. The Lea & Perrins Worchestershire Sauce company was founded in 1837 in Worcester, England, by chemists John Lea and William Perrins. It’s now a subsidiary ...

When I was young, the only ways my mother served peas was fron a can. Although frozen vegetables were available, maybe they cost too much or we didn’t have the freezer space. Most of the recipes below are for fresh peas, although the last three are for dried peas. I especially like the recipes for Pea Griddle-Cakes and Oatmeal and Peas. RECIPES BELOW FROM 1800s COOKBOOKS GREE...

It sure was a lot of work making candy in the 1800s. There were no electric mixers to help beat the sugar mixture, and you had to learn how to boil it into a syrup with just the right consistency. The recipes below are from “The Whitehouse Cookbook (1887) by F. L. Gillette and Hugo Ziemann.” Click here to access the cookbook for free on the Project Gutenberg website. RECIPES ...