These 5 historical Christmas foods from at least 100 years ago are what the pioneers would have most likely had on their table. Many of these food have their origin from even further back and
119 p. ; 20 cm
Colonial Carrot Pecan Cake Ingredients 1 1/4 cups salad oil 2 cups Colonial Granulated Sugar 2 cups sifted flour 2 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon salt 4 eggs 3 cups grated raw carrots 1 cup finely chopped pecans Method Combine oil and sugar, mix well. Sift together the remaining
Can you imagine the cuisine of our ancestors from the Thirteen Colonies? For years, I believed that I couldn’t imagine eating only a few dishes every single day, including corns, sunflowers, or meat. It sounds so ... Read more
Looking for a Titanic Themed Dessert?
From simple sweets to hearty stews, these recipes are inspired by early America. Learn which all-American eats have withstood the test of time!
160 p. ; 21 cm
A delicious meat and vegetable steamed pudding that would have been popular as a family meal during the war; the meat is padded out with tasty seasonal root vegetables and the suet crust is made from a combination of flour and oatmeal, for a nutty taste and texture. Serve with gravy and steamed seasonal vegetables.
These vintage recipes will give you the perfect taste of the 1930s.
Let’s step back in time, into the 1940s. I found some wonderful cake and frosting recipes. Everything is from scratch, including the frosting! Impress your family and friends with a delici…
Today's recipe for Crempogau, or more correctly Crempog Furum, are based on an old recipe from 1800’s and one that uses yeast. Traditionally served warm and spread with butter and treacle, I’ve used golden syrup instead. Crempog are Welsh pancakes, which are similar to pikelets and crumpets, and are traditionally served on birthdays, St David’s day, Shrove Tuesday (Pancake Day) and also on bonfire night on the 5th November. Most modern recipes use bicarbonate of soda as the raising agent, but older recipes use yeast, as I have today, which results in a thicker pancake with fewer “holes”. As soon as they are cooked, traditionally on a bakedstone, (also known as a planc in Wales, or a griddle and girdle in England and Scotland) they are sprinkled with sugar for immediate eating, or, they are spread with butter, covered and kept warm in the oven before serving warm with the sugar sprinkled before serving. They are also delicious when served cold with butter, jam and/or syrup.
Let’s step back in time, into the 1940s. I found some wonderful cake and frosting recipes. Everything is from scratch, including the frosting! Impress your family and friends with a delici…
These vintage recipes will give you the perfect taste of the 1930s.
Food, glorious food, we’re anxious to try it… Okay, okay, I won’t sing anymore, but this is going to be fun and drool-inducing! I’ve been cooking since I
Includes index
My recipe today for Egg in a Cup is a very poignant one, as my late mother used to cook this for me before I used to go to school. It would have been her 89th birthday on the 22nd October, and I have been thinking about her more than usual over the last week. Not that we knew this simple egg recipe as Egg in a Cup! It was always known as Buttered Boiled Eggs.
Today's recipe for Crempogau, or more correctly Crempog Furum, are based on an old recipe from 1800’s and one that uses yeast. Traditionally served warm and spread with butter and treacle, I’ve used golden syrup instead. Crempog are Welsh pancakes, which are similar to pikelets and crumpets, and are traditionally served on birthdays, St David’s day, Shrove Tuesday (Pancake Day) and also on bonfire night on the 5th November. Most modern recipes use bicarbonate of soda as the raising agent, but older recipes use yeast, as I have today, which results in a thicker pancake with fewer “holes”. As soon as they are cooked, traditionally on a bakedstone, (also known as a planc in Wales, or a griddle and girdle in England and Scotland) they are sprinkled with sugar for immediate eating, or, they are spread with butter, covered and kept warm in the oven before serving warm with the sugar sprinkled before serving. They are also delicious when served cold with butter, jam and/or syrup.
These pioneer recipes are simple. Even though they were prepared from scratch, they're easy to make and taste amazing.
Including dishes straight from her novels.
These pioneer recipes are simple. Even though they were prepared from scratch, they're easy to make and taste amazing.
The first cookbook from the Frugal Gourmet put out by KTPS Channel 62 of Tacoma in 1977.Illustrations (and presumably lettering) by Colleen Conroy.
199 pages ; 23 cm
A traditional Victorian tart recipe that was made for Epiphany and Church Suppers; housewives would vie with each other to make the prettiest and most intricate designs.
The metadata below describe the original scanning. Follow the All Files: HTTP link in the View the book box to the left to find XML files that contain more...
Want to try your hand at an 18th-century recipe? This online archive has a cookbook for that.
A Good Cake, a 17th Century Recipe by John Evelyn
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All of my favorite 1800's cookbooks are available to read and enjoy online. Learn where to find them, and why they're my favorites!
This 1892 recipe for Composition Cake is lightly crackly on top, with a delicate crumb, and just the right combination of spices and raisins.
My recipe today for Egg in a Cup is a very poignant one, as my late mother used to cook this for me before I used to go to school. It would have been her 89th birthday on the 22nd October, and I have been thinking about her more than usual over the last week. Not that we knew this simple egg recipe as Egg in a Cup! It was always known as Buttered Boiled Eggs.
A traditional Cinnamon Tea Cake - made in a trice and with just 1 egg. It’s a lovely little uncomplicated cake which relies on a buttery cinnamon sugar topping. This is a classic “tea cake” as in a cake you’d made for the tea time table, and it’s also lovely when served sliced through the middle and spread with butter. You can double the ingredients for a larger cake, but this size serves 6 to 8 slices and also keeps well in the cake tin. I served this unassuming cake as part of my recent Sunday Tea Tray Supper, and my husband (who professes not to have a sweet tooth) loved it. Be careful not to unmould the cake from any paper case or baking paper you use until it’s cool, as it can lose it’s a shape a little, being a very light cake with a delicate crumb. Serve this delightful cake with a cuppa for elevenses or in the afternoon, or why not pop a slice in the school or office lunch box. Sometimes in baking, less is more, and this is a prime example of how simple ingredients can result in a delectable cake that with please all the family. I hope you enjoy it if you make it - and please so let me know, Karen
The following recipes are from Ball Blue Book Home Canning and Freezing Recipes and Methods 1956, Ball Brothers Co. Muncie, Indiana. Hope you find something new to try! REMEMBER: Serve food resp…
A traditional Victorian tart recipe that was made for Epiphany and Church Suppers; housewives would vie with each other to make the prettiest and most intricate designs.
Bitting, K.G. Gastronomic bib.
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