From 1895, a recipe for Rye pancakes, using a mixture of rye, cornmeal and wheat flour.
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.
A quick overview of the types of wheat used in flour, and their importance in historic cooking.
A 19th century baking powder biscuit, simple, tender, and delicious.
From a handwritten book of recipes from the 19th century.
Yeast prior to the 20th century was quite different from today’s bread yeasts.
Um, no, that doesn’t mean there’s spiders in the bread, or that it looks like a spider. A spider was…
This recipe comes from the Reynolds Ledger, a handwritten book of late 19th century recipes. Typical of the time, and…
This recipe for corn bread comes from the Appledore Cookbook[1]. And to be honest, the reason I chose it was…
This is basically a late 19th century muffin recipe with a bit more sugar. Certainly a nice addition to afternoon…