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Tag: 19th Century

Pepper Hash

9 August 2017 Michael Sheldon Leave a comment

Sometimes, the jewels in an old cookbook are the things written by the previous owners.

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

Mirepoix

6 August 2017 Michael Sheldon Leave a comment

An essential prepared ingredient in French cooking both now and in antiquity.

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Posted in: Ingredients, Recipes Filed under: 19th Century, Historic Recipe, Vegetable, Vegetarian
Cheese Biscuits

Cheese Biscuits

5 August 2017 Michael Sheldon Leave a comment

If you are American, you have probably already pictured Red Lobster biscuits. Sorry, these are not those kind of biscuits.…

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

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
Chicken Fricassee

Chicken Fricassee, Waldorf Style

31 July 2017 Michael Sheldon Leave a comment

Fricassee is an old technique that is pretty much unheard of today, but it still makes a delicious meal.

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

Butter the Size of an Egg

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
Cabbage al la Cauliflower, recipe

Cabbage a la Cauliflower

Michael Sheldon Leave a comment

A simple yet surprisingly tasty 19th Century cabbage dish.

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Posted in: Recipes Filed under: 19th Century, Historic Adaptation, Historic Recipe, Vegetable, Vegetarian
Reynolds Ledger, recipes

The Reynolds Ledger

30 July 2017 Michael Sheldon 2 Comments

This is a ledger book I picked up a while back, the first part consisting of old business accounting records,…

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Posted in: Books Filed under: 19th Century

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Butter the size of an egg

Is 1/4 cup, 2oz, 60ml

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