Timbale of Cold Meat, from Miss Parloa’s Kitchen Companion, 1887[1] For a large part, meat recipes prior to the 20th…
Um, no, that doesn’t mean there’s spiders in the bread, or that it looks like a spider. A spider was…
This recipe comes from the Reynolds Ledger, a handwritten book of late 19th century recipes. Typical of the time, and…
This recipe for corn bread comes from the Appledore Cookbook[1]. And to be honest, the reason I chose it was…
In modern cooking, cooks often prefer unsalted butter, giving more control over how much salt goes into a dish. Salted…
This is basically a late 19th century muffin recipe with a bit more sugar. Certainly a nice addition to afternoon…
Gingerbread recipes date back hundreds of years, but cake-like versions like this one come into being in the 19th century,…
Sometimes, the jewels in an old cookbook are the things written by the previous owners.
An essential prepared ingredient in French cooking both now and in antiquity.
If you are American, you have probably already pictured Red Lobster biscuits. Sorry, these are not those kind of biscuits.…