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Butter the Size of an Egg
Historic Cooking and Recipes
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Author: Michael Sheldon

Dual Fuel in the 19th C.?

16 September 2019 Michael Sheldon Leave a comment

Yup, sure enough. Came across this page in a catalog/cookbook from the Majestic Manufacturing Company, St Louis, 1897. You too…

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Posted in: Equipment, General Discussion Filed under: 19th Century

A Course is a Course, of course, of course.

8 July 2019 Michael Sheldon Leave a comment

When is a course, not a course?

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Posted in: General Discussion, Measurements and Terms
Boston Baked Beans in the pot

Boston Baked Beans

4 July 2019 Michael Sheldon Leave a comment

A quintessentially American recipe, elegant in it’s simplicity.

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

Drawn Butter Sauce

15 January 2019 Michael Sheldon Leave a comment

OK, hands up, how many of you think drawn butter is just melted butter? And how many think it’s melted,…

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

My favorite kitchen

24 November 2018 Michael Sheldon Leave a comment

One of my favorite things is “encampment cooking”. The photo here shows my part of The Greyhounds of Fairhaven encampment…

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Posted in: General Discussion
Pumpkin Pie

Pumpkin Pie, from Aunt Babette’s Cook Book

23 November 2018 Michael Sheldon Leave a comment

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.

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Posted in: Recipes Filed under: 19th Century, Historic Adaptation, Historic Recipe, Vegetable
New Year's Cookies

New Years Traditions: Cookies

1 January 2018 Michael Sheldon Leave a comment

Cookey. (Dutch, koekje.) A little cake. Used in New York and in New England. A Near Year’s Cookey is a…

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Posted in: Recipes Filed under: 19th Century, Historic Adaptation, Historic Recipe, Vegetarian
Hopping John

New Years Traditions: Hopping John

Michael Sheldon Leave a comment

Hopping John is a New Year’s tradition that has survived relatively unchanged since the mid-19th Century. Specifically a Carolina tradition,…

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

Gravy vs. Sauce

24 November 2017 Michael Sheldon Leave a comment

Spend much time with historic texts, and you get the feeling Inigo Montoya is standing over your shoulder. “This word…

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Posted in: Measurements and Terms Filed under: 18th Century, 19th Century
Apple Custard Pie Slice

Apple Custard Pie

19 November 2017 Michael Sheldon Leave a comment

This pie is unusual by modern standards, but I have seen similar recipes in several 19th century cook books. It’s…

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

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Butter the size of an egg

Is 1/4 cup, 2oz, 60ml

Categories

  • Books (2)
  • Equipment (1)
  • General Discussion (10)
  • Ingredients (6)
  • Measurements and Terms (4)
  • Recipes (23)

Recent Posts

  • Dual Fuel in the 19th C.?
  • A Course is a Course, of course, of course.
  • Boston Baked Beans

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11th to 15th Century 18th Century 19th Century Bread Handwritten Historic Adaptation Historic Interpretation Historic Recipe Inspired by History Meat Modern Recipe Vegan Vegetable Vegetarian

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

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