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Butter the Size of an Egg
Historic Cooking and Recipes
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Category: General Discussion

To sift, or not to sift…

2 May 2020 Michael Sheldon Leave a comment

To sift, or not to sift, that is the question… Many recipes call for sifting flour, especially older recipes. Primarily,…

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Posted in: General Discussion, Ingredients

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
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

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

Historic Vegetarian Cooking

3 August 2017 Michael Sheldon Leave a comment

Is it possible to cook vegetarian historic dishes? Absolutely.

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Posted in: General Discussion Filed under: Vegan, Vegetarian

Flour!

2 August 2017 Michael Sheldon Leave a comment

My order of heritage wheat flour from Hayden Mills arrived!

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

On Flavor

1 August 2017 Michael Sheldon Leave a comment

“Many people boil the goose half an hour before roasting, to take away the strong flavor. Why not have something else if you do not like the real flavor of the goose?”

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Posted in: General Discussion Filed under: 19th Century

Butter the Size of an Egg

31 July 2017 Michael Sheldon Leave a comment

I’m sure a lot of folks looking at the name of this site are wondering, what is so significant about “butter the size of an egg?”

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Posted in: General Discussion, Measurements and Terms Filed under: 19th Century
The Cook Book by "Oscar" of the Waldorf

On Recipe Sources and Accuracy

30 July 2017 Michael Sheldon Leave a comment

It is my intent in these articles to provide accurate and honest information about historic recipes. I am not a…

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Posted in: Books, General Discussion Filed under: Historic Adaptation, Historic Interpretation, Historic Recipe, Inspired by History, Modern Recipe

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Butter the size of an egg

Is 1/4 cup, 2oz, 60ml

Categories

  • Books (2)
  • Equipment (2)
  • General Discussion (11)
  • Ingredients (7)
  • Measurements and Terms (4)
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Recent Posts

  • Rye Pancake
  • The sieve, the old-school food processor.
  • To sift, or not to sift…

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11th to 15th Century 16th to 17th Century 18th Century 19th Century Bread Handwritten Historic Adaptation Historic Interpretation Historic Recipe Inspired by History Meat Modern Recipe Tools Vegan Vegetable Vegetarian

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

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