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INFORMATION BELOW FROM 1800s COOKBOOKS GENERAL DIRECTIONS.The first thing required for making wholesome bread is the utmost cleanliness. The next is the soundness and sweetness of all the ingredients used for it. In addition to these, there must be attention and care through the whole process. Salt is always used in bread-making, not only on account of its flavor, which destr...
Gruel is served as an easily digestible meal, especially for invalids or children. While similar to porridge, gruel is thinner and more liquid, sometimes being drunk rather than eaten with a spoon. The nutritional value of gruel depends on the grain used. They contain carbohydrates and some essential nutrients but are not a good source of protein or fat. In history...
Curry powder recipes and dishes were popular in 1800s cookbooks. Prepared curry powder could be purchased, but making it yourself was considered superior. However, ingredients were often hard to find at the grocer’s or too expensive. INFORMATION BELOW FROM 1800s COOKBOOKS CURRIES UNDER VARIOUS NAMES Curries can be made from anything. The ingredients indispensable to all...
Home canning wasn’t popular until the Mason jar was invented in 1858. It had a screw-on threaded rim and metal lid with a rubber seal. Now, rather than relying on the traditional method of pickling or salting food and storing it in large stone crocks, food could be canned and in smaller quantities. PLEASE NOTE: if any of the recipes below sound interesting, use a modern cookb...
Seafood was common and cheap on the East Coast during the early part of the 1800s. But overharvesting and overfishing made them scarcer and expensive. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS OYSTER BOUILLONBring to the boil in their own liquor a quart of oysters. Skim out the oysters, chop fine, and return to the liquor. Add a quart of water, a teaspoon of celery seed...
