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Before electric refrigeration, milk often soured before it could be used, But sour milk was not wasted. It was allowed to clabber or get thick, and then could be made into cottage cheese. My grandmother made her own cottage cheese and used to tie it in cloth bags and hang them from the clothes line to drain. She didn’t get electricity on her farm until 1950. Cottage cheese wa...
Although people in the 1800s did hunt wild geese, a Christmas or holiday goose was more often a barnyard bird raised on farms. Wild geese are leaner, more muscular, and often older birds than domestic ones. Therefore, they need to be cooked a little differently. Recipes in cookbooks, unless specifically a cookbook for game, are for cooking geese raised on farmland. In the mid...
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...
