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Butter the Size of an Egg
Historic Cooking and Recipes
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Month: September 2017

On Types of Flour

21 September 2017 Michael Sheldon 1 Comment

A quick overview of the types of wheat used in flour, and their importance in historic cooking.

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Posted in: General Discussion, Ingredients Filed under: Bread
Cream Biscuit

Cream Biscuit

19 September 2017 Michael Sheldon Leave a comment

A 19th century baking powder biscuit, simple, tender, and delicious.

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Posted in: Measurements and Terms, Recipes Filed under: 19th Century, Bread, Historic Adaptation, Historic Recipe
Corn Meal Muffins

Corn Meal Muffins, from the Reynolds Ledger

17 September 2017 Michael Sheldon Leave a comment

From a handwritten book of recipes from the 19th century.

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Posted in: Recipes Filed under: 19th Century, Bread, Handwritten, Historic Adaptation, Historic Recipe

Yeast

4 September 2017 Michael Sheldon Leave a comment

Yeast prior to the 20th century was quite different from today’s bread yeasts.

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Posted in: Ingredients Filed under: 18th Century, 19th Century, Bread

Your ancestors had leftovers too.

1 September 2017 Michael Sheldon Leave a comment

Timbale of Cold Meat, from Miss Parloa’s Kitchen Companion, 1887[1] For a large part, meat recipes prior to the 20th…

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Posted in: Recipes Filed under: 19th Century, Historic Recipe, Meat

Butter the size of an egg

Is 1/4 cup, 2oz, 60ml

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Header image is a page from a 19th century handwritten journal of recipes.

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