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Category: Recipes

Rye Pancakes

Rye Pancake

5 July 2021 Michael Sheldon Leave a comment

From 1895, a recipe for Rye pancakes, using a mixture of rye, cornmeal and wheat flour.

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Posted in: Recipes Filed under: 19th Century, Bread, Historic Recipe, Vegetarian
Sally Lunn Bread

Sally Lunn

6 April 2020 Michael Sheldon Leave a comment

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.

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

Pie Crust

Michael Sheldon Leave a comment

In the 19th century, shortcrust pastries similar to today’s were not the only type of pie pastry, not even the…

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

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Butter the size of an egg

Is 1/4 cup, 2oz, 60ml

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