Making soup in the 1800s was a long process, requiring it to simmer for hours on the stove. Commercially canned soup only became available in the late 1800s. The largest and most popular company was Campbell’s, which began selling canned soup in 1895. And in 1897, Campbell’s chemist John T. Dorrance developed condensed soup by removing much of the water. This made soup cheaper t...

It’s always good to save time and money on kitchen chores and food. Today, we can find advice in physical books, ebooks, on blogs, and on social media. In the 1800s, people found advice in cookbooks and newspapers. INFORMATION BELOW FROM 1800s COOKBOOKS “A good cook never wastes. It is her pride to make the most of everything in the shape of food entrusted to her care, and her p...

The terms fritter and croquette are often used interchangeably, but there are differences. A fritter has a runny batter or dough that is dropped into hot fat and fried. A croquette has a thicker batter, often breaded, and is shaped into balls, patties, or logs before frying.  RECIPES BELOW FROM 1800s COOKBOOKS Fritters are served for luncheon, dinner or supper, as an entree...