Blogs about: Culinary History
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Remove the Bases
The flavor of violet petals is so delicate that the base of the flowers (the green and white portions) need to be removed before proceeding with the receipt (recipe) for a Cream Ice of Violets. Visi… more →
Bites of Food History
Remove the Bases
wrote 3 hours ago: The flavor of violet petals is so delicate that the base of the flowers (the green and white porti … more →
A Saucy Series, Part III
wrote 1 day ago: Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, repl … more →
Violets for Ice
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wrote 1 day ago: This early spring, instead of just candying and preserving violets, I gathered over two hundred f … more →
FROM SEA TO SHINING SEA
wrote 1 day ago: Cookbooks are piling up again – time to get some cookbook reviews written–and I was thinking ( … more →
Three parts Full
wrote 2 days ago: The patty pans filled three parts full with the receipt (recipe) for Cheesecakes were baked in a b … more →
Beat till Quite Light
wrote 3 days ago: The ingredients (listed in previous post) for the Cheesecakes were beaten till quite light. Sever … more →
Hung to Dry
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wrote 4 days ago: The fresh cheese for the Cheesecakes, was hung until rather dry and would crumble before being mix … more →
Whey from the Curd for Cheesecakes
wrote 5 days ago: The first step in the receipt (recipe) for Mrs. Maria Rundell’s Cheesecakes is to strain th … more →
Pull them Open
wrote 6 days ago: This is a good picture of the small tin cake hoops that were substituted for muffin rings. The mu … more →
Muffin Rings
wrote 1 week ago: The receipt (recipe) for Indian Muffins states to butter some muffin rings: set them on a hot grid … more →
Beaten Long and Hard
wrote 1 week ago: To the yellow Indian meal and wheat flour (see previous post) are added alternately a quarter of a … more →
Indian Meal
wrote 1 week ago: To prepare Eliza Leslie’s receipt (recipe) for Indian Muffins, a pint and a half of yellow … more →
Thicken the Sauce Thus
wrote 1 week ago: Strain off the liquor from the chicken and put it back into the sauce pan with a little salt, a sc … more →
And Sweet Herbs
wrote 1 week ago: To the cut up chickens and liquor were added a bit of veal, onion, mace, and lemon-peel, white p … more →
A Copper Too Full
wrote 1 week ago: After the chickens for the Fricasee of Chicken were boiled rather more than half, the receipt (re … more →
CONSIDER THE FORK: A History of How We Cook and Eat
wrote 1 week ago: The Bidwell Library has many cookbooks, food service manuals, international cooking guides, beverage … more →
Boil More Than Half
wrote 1 week ago: For the 1806 Mrs. Maria Eliza Rundell receipt (recipe) Fricasee of Chicken, she first states to … more →
Chop Till Dry
wrote 2 weeks ago: Once the water was pressed out through the bag (see previous post), the cooked spinach and sorrel … more →
How Many Pigs Can Dance on a Slice of Bread?
wrote 2 weeks ago: Did the pig drive the drive-in-and-through? Culinary Historians – you know who you are! … more →
