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.…
My order of heritage wheat flour from Hayden Mills arrived!
“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?”
Fricassee is an old technique that is pretty much unheard of today, but it still makes a delicious meal.
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?”
A simple yet surprisingly tasty 19th Century cabbage dish.
This is a ledger book I picked up a while back, the first part consisting of old business accounting records,…