Here’s something you probably never thought of. How did our ancestors make smooth purees and pastes? Sure, for some things,…
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…
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,…
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…
Hopping John is a New Year’s tradition that has survived relatively unchanged since the mid-19th Century. Specifically a Carolina tradition,…
Spend much time with historic texts, and you get the feeling Inigo Montoya is standing over your shoulder. “This word…
This pie is unusual by modern standards, but I have seen similar recipes in several 19th century cook books. It’s…