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Historical Cooking Books – 38 in a series – A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families (1850) by Maria Eliza Ketelby Rundell

October 13th, 2019 No comments

 

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 38 in a series – A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families (1850) by Maria Eliza Ketelby Rundell

Historical Cooking Books - 38 in a series - A new system of domestic cookery :Historical Cooking Books - 38 in a series - A new system of domestic cookery :

Historical Cooking Books - 38 in a series - A new system of domestic cookery :Historical Cooking Books - 38 in a series - A new system of domestic cookery :

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ADVERTISEMENT

As the following directions were intended for the conduct of the families of the authoress’s own daughters, and for the arrangement of their table, so as to unite a good figure with proper economy, she has avoided all excessive luxury, such as essence of ham, and that wasteful expenditure of large quantities of meat for gravy, which so greatly contributes to keep up the price, and. is no less injurious to those who eat than to those whose penury obliges them to abstain. Many receipts are given for things which, being in daily use, the mode of preparing them may be supposed too well known to require a place in a cookery-book, yet we rarely meet with butter properly melted, good toast and water, or well-made coffee. She makes no apology for minuteness in some articles, or for leaving others unnoticed, because she does not write for professed cooks. This little work would have been a treasure to herself when she first set out in life, and she therefore hopes it may prove useful to others. In that expectation it is given to the public ; and as she will receive from it no EMOLUMENT,* so she trusts it will escape without censure.

* The Authoress, Mrs. Rundell, sister of the eminent Jeweller on Ludgate-hill, was afterwards induced to accept the sum of Two Thousand Guinaes from the Publisher.




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** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History Tags:

Historical Cooking Books – 37 in a series – The Appledore cook book: containing practical receipts for plain and rich cooking (1872) by Maria Parloa

October 6th, 2019 No comments

 

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 37 in a series – The Appledore cook book: containing practical receipts for plain and rich cooking by Maria Parloa

Historical Cooking Books - 37 in a series - The Appledore cook book: containing practical receipts for plain and rich cooking (1872) by Maria ParloaHistorical Cooking Books - 37 in a series - The Appledore cook book: containing practical receipts for plain and rich cooking (1872) by Maria Parloa

Historical Cooking Books - 37 in a series - The Appledore cook book: containing practical receipts for plain and rich cooking (1872) by Maria ParloaHistorical Cooking Books - 37 in a series - The Appledore cook book: containing practical receipts for plain and rich cooking (1872) by Maria Parloa

 

Available in PDF, Text, JPG formats, and more

PREFACE.

In offering this little book to the public, I am aware that there are many good cook books in the market already. But I trust that this will supply a want which has always been felt by young housekeepers. The great trouble with all the cook books which I have known (and I am constantly hearing the same complaint) is, that they are too expensive, and that they use weight instead of measure, and also that they take for granted that the young housekeeper knows many things which she really does not This want I have endeavored to supply in this little volume. Hav- ing had years of experience as a cook in private fam- ilies and hotels, I know the wants of the masses, and feel competent to supply them.

 




* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History Tags:

In The Kitchen: OXO Good Grips Sleek Pepper Mill

October 3rd, 2019 No comments

OXO Good Grips Sleek Pepper Mill

OXO Good Grips Sleek Pepper Mill

 

I like to cook, but I am not an overly fussy chef. I have a collection of regular dishes I make, occasionally experiment with new recipes, and often make do with tools that are less than optimal. So was the case with our pepper grinder. I had purchased a cheap wooden one years ago but it never worked very well. There was no way to adjust the grind. It often had trouble feeding in the peppercorns and was too much effort to use, so I fell back on ground paper for my cooking. I knew freshly ground pepper was always best. but replacing this grinder was just one of those things that we never “got around to.” Until a few weeks ago.

My wife discovered we had a gift card from Bed, Bath, and Beyond that, we had never used. While we were out running other errands, we figured we might as well replace this pepper grinder. They had a good variety of grinders, at various price points, but I needed up choosing this Oxo grinder. I have had a great experience with Oxo kitchen tools in the past and this grinder is no exception.
It works! It works well! It has an adjustable grinder setting that works. Fine ground for our bowl of popcorn and coarse for steak or a crockpot pot roast. The pepper grinds out the top of the grinder, instead of the bottom like the old one. This keeps the counter cleaner and prevents any moisture from getting to the pepper should there be a stove side liquid spill.

Yep. Simple. Straightforward. Robust. Just what I wanted. Could I have gone fancier and more expensive or cheaper and barely an improvement? Sure, but like Momma Bear’s bed, this one is “just right!”

 

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Recipe: Cacio e Pepe Pasta Pie via spoon fork bacon

October 3rd, 2019 No comments
Yum! I love Cacio e Pepe and this sounds and looks like a great way to mix things up a bit. I DO love those crunchy edges. Ummm…nibble-y bits! — Douglas
 
I love love love Cacio e Pepe. Cheese and pepper with pasta, it’s like the pasta version of grilled cheese. Simple and delicious, and you don’t really need to mess with it. We however decided to slightly mess with it. We made it into pasta pie. I love this because you get some crispy pasta on the top, but on the inside you still get all that gooey cheesy sauce. It’s a pretty great combo. Enjoy!
Read Cacio e Pepe Pasta Pie via spoon fork bacon



* A portion of each sale from Amazon.com directly supports our blogs
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An interesting link found among my daily reading

Historical Cooking Books – 36 in a series – Camping and camp cooking (1909) by Frank Amasa Bates

September 30th, 2019 Comments off

 

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 36 in a series – Camping and camp cooking (1909) by Frank Amasa Bates

Historical Cooking Books - 36 in a series - Camping and camp cooking (1908) by Frank Amasa Bates

Historical Cooking Books - 36 in a series - Camping and camp cooking (1908) by Frank Amasa Bates

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INTRODUCTION

Vacation time brings to many the desire for out-door life, as a refreshment for mind and body. There seems to be a strain of wild blood in the most of us, that impels us to leave the haunts of man, occasionally, and getting out into the wildwood, to live close to nature for awhile. The expense of summer hotels and camps deters many, and the cost of hiring professional guides for those who wish to get rid of the formalities of such resorts and do not know how to care for themselves, prevents others.

There are many who like to leave their work for a few weeks and go to the woods or lake- side. They have neither the time nor the in- clination to adopt the life of the professional trapper who lives by the chase and sleeps on the soft side of a slab. They want rest; they wish for pleasure; they require three square meals a day, and they want the food well cooked, not too full of ashes, and not too different from that to which they have been accustomed for the other forty-nine or fifty weeks of the year. To this class, the business man, the clerk, the mechanic, to every one who wishes to camp out and does not know how to do it and still keep his self-re- spect, this book is addressed.




* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History, Nature/Outdoors Tags:

Historical Cooking Books – 36 in a series – Cakes & Ale by Edward Spencer (1913)

September 22nd, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 36 in a series – Cakes & Ale by Edward Spencer (1913)

Historical Cooking Books - 36 in a series - Cakes & Ale by Edward Spencer (1913)

Available in PDF, Text, JPG formats, and more

 

PREFACE

A long time ago, an estimable lady fell at the feet of an habitual publisher, and prayed unto him:–

“Give, oh! give me the subject of a book for which the world has a need, and I will write it for you.”

“Are you an author, madam?” asked the publisher, motioning his visitor to a seat.

“No, sir,” was the proud reply, “I am a poet.”

“Ah!” said the great man. “I am afraid there is no immediate worldly need of a poet. If you could only write a good cookery book, now!”

The story goes on to relate how the poetess, not rebuffed in the least, started on the requisite culinary work, directly she got home; pawned her jewels to purchase postage stamps, and wrote far and wide for recipes, which in course of time she obtained, by the hundredweight. Other recipes she “conveyed” from ancient works of gastronomy, and in a year or two the _magnum opus_ was given to the world; the lady’s share in the profits giving her “adequate provision for the remainder of her life.” We are not told, but it is presumable, that the publisher received a little adequate provision too.

History occasionally repeats itself; and the history of the present work begins in very much the same way.

 



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History Tags:

6 Holiday Cookies You’ll Want to Bake, Swap, and Share on Repeat via Bon Appetit

September 21st, 2019 Comments off
My family treats Christmas cookie baking as part gladiatorial sport, part opera. The tradition started with my Italian-American grandmother, Erminia, who would push herself and her oven to the limit every December, waking up at 5 a.m. and baking until she had filled every old cookie tin and ancient Tupperware with hermit slices, pizzettes, spritz cookies, anise cookies, biscotti, candy cane twists, Polish rum balls…. It didn’t end until Christmas Day, or until the oven gave out (she went through three). She was a five-foot-tall sugar-dealing spitfire who pushed cookies into the hands of every friend and family member within a hundred-mile radius. The only way she would cut you off is if you forgot to give her the tins back.
Read 6 Holiday Cookies You’ll Want to Bake, Swap, and Share on Repeat via Bon Appetit



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library


An interesting link found among my daily reading

My typical European breakfast via Instagram

September 16th, 2019 Comments off

Historical Cooking Books: Liebig company’s practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) – 36 in a series

September 8th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books: Liebig company’s practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) – 36 in a series

Historical Cooking Books: Liebig company's practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) - 36 in a seriesHistorical Cooking Books: Liebig company's practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) - 36 in a series

Historical Cooking Books: Liebig company's practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) - 36 in a seriesHistorical Cooking Books: Liebig company's practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) - 36 in a series

Available in PDF, Text, JPG formats, and more

 

INTRODUCTION.

At several periods of the present century various preparations and extracts of meat have been introduced to the attention of the medical profession and the public. Amongst these none have achieved such success as the now so well- known Liebig Company’s Extract of bleat.

The reason for this is not far to seek.

Liebig Company’s Extract of Meat is the result of abstract scientific researches into the nature of meat, which Justus von Liebig published in the year 1847, combined with the experience and inven- tive genius of the most eminent engineers.

 



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History Tags:

Apple Peel Bourbon Recipe via Food52

September 2nd, 2019 Comments off
Bourbon is my favorite tipple and I made some peach-infused bourbon using perfectly ripe peaches from the farmer’s market a few weeks ago, and this sounds just as tasty. — Douglas
 
This is the best, and booziest, way to use apple peels. I got the idea from Tara Duggan’s “Root to Stalk” (Ten Speed, 2013). Tara suggests serving it over ice, topped with ginger beer and a big squeeze of lime — and I agree. —Marian Bull
Read Apple Peel Bourbon Recipe via Food52



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!


An interesting link found among my daily reading