Here’s something you probably never thought of. How did our ancestors make smooth purees and pastes? Sure, for some things,…
To sift, or not to sift, that is the question… Many recipes call for sifting flour, especially older recipes. Primarily,…
Sally Lunn is a batter-bread recipe, originating in England. While most commonly seen as a recipe for buns, it was also used for loaves.
Yup, sure enough. Came across this page in a catalog/cookbook from the Majestic Manufacturing Company, St Louis, 1897. You too…
When is a course, not a course?
A quintessentially American recipe, elegant in it’s simplicity.
OK, hands up, how many of you think drawn butter is just melted butter? And how many think it’s melted,…
One of my favorite things is “encampment cooking”. The photo here shows my part of The Greyhounds of Fairhaven encampment…
This recipe for pumpkin pie comes from Aunt Babette’s Cook Book, published in 1889. It is both similar to, and different from modern recipes for pumpkin pie.
Cookey. (Dutch, koekje.) A little cake. Used in New York and in New England. A Near Year’s Cookey is a…