Happy 300th New Orleans - 1800s beignets, coffee and the French Market

After her husband traveled to New Orleans in 1850 (he missed Cafe du Monde, 1861), Jane Gilmor Howard (Mrs. B.C. Howard) included a recipe for beignets deep fried in lard in her Fifty years in a Maryland Kitchen cookbook, 1873. 

World War I - 100 years ago - rolling kitchen

This year is the 100th anniversary of the end of The Great War.  The photograph shows a World War I rolling kitchen from 1918.  Library of Congress: "Machine Gun Battalion, Company G, Second Brigade, rolling kitchen. Hermitage, France. March 11, 1918."

All-Hallow Eve games in Scotland: Snap-apple and bobbing for apples

Over the years I have written about various Halloween games, but my favorite is Snap-apple HERE - not that I would try it... The following 1871 excerpt described "the simple Halloween amusement commenced in the kitchen," snap-apple and diving for apples.

Buckwheat Honey for Honey Gingerbread

Dijon, France produced 60,000 pounds of buckwheat honey - very dark and too strong for "table use" but perfect for gingerbread, according to The British Bee Journal of 1906.  Other types of honey would sink after the gingerbread had risen.  However, a British author in 1848 wrote that the "French, whose gingerbread is vile stuff, use honey instead of treacle."  Recipes for honey gingerbread - medieval to early 20th - near end of post.

Milk cellars in the 1840s

By the 1840s  "cellars under houses... are coming to be preferred for the purpose of keeping milk to either milk-houses, milk-vaults, or even spring-houses."  In Delaware "dairymen charged higher price for 'cellar butter.'"  The picture is from 1873 North Carolina.

English store-room

The storeroom described in the 1835 book The English Housekeeper was to be kept dry by a flue from the kitchen fire.  Open shelves for preserves, flour, rice, "jars with closely fitting lids, for tea, sugar, coffee, cocoa, mustard, pepper, spices", hanging shelf, linen press, candles and soap...

Curiously, peas, gooseberries and dried fruit filled bottles were placed "with their necks downwards" in holes cut into shelves to exclude air.  Anyone heard of this before?

Selling cook stoves was like selling... new and used cars

"Horse trading is not to be compared to it" was how an 1888 article in a trade journal described closing the deal on a new stove where dealers were forced to buy the old one.

Which to buy... each family member wants something different. Yearly new features and "the neighbors' stoves are brought up for comparison."

The Farm - plowing, sowing, reaping, thrashing, winnowing and milling

This interesting farm image with tools is from a book published in London by 1844. Closeup of the sketches (click to enlarge) and description follow...

Wafers, Gaufres, Cornets, Cones & wafer irons on a stove

1630s thin "wafer biscuits" (left), "Fine French Wafers", "gaufres Cigarettes,"  Cornet (cone) or Horn Gaufres were baked in thin wafer irons and eaten flat or rolled. 

Fortune Cookies and Eliza Leslie's 'Secrets' with hidden messages

Kata irons made a 19th century Japanese cookie, a precursor to the Fortune Cookie.  More information - including a nice slide show -  available at the links below.  Thin wafers rolled into cylinders or cones.

And the Secrets?  Wrap nuts or sweets with a verse on a paper in colorful glazed paper.

Cheese Toaster for Welsh Rarebit ... or Rabbit

"Cheese Toaster with double bottom for hot water" image from Bishop, 1852. 

A Toasted Cheese or Scotch sandwich, when mustard was added, became a Welsh-rabbit (described in 1827 book). 

Shoo fly! Protecting food on the table - Punkhas, fly covers, meat safes

Flies were a nuisance and a danger, such as "fly blown" - flies leaving eggs on meat which turned into maggots.  Punkas - large fans suspended from the ceiling moved by a cord - were popular in India and the American South.  Other methods described below included meat safes, dish (fly) covers, cloth over milk, meat or windows; spices or chemicals.  Painting from 1637 depicts a fly on the bread.

Cavendish bananas, the Duke of Devonshire & Sir Joseph Paxton

Sir Joseph Paxton (1803-1865) was the gardener at Chatsworth House for 30+ years, built it’s Great Conservatory (left, 1830s) and later built the famed Crystal Palace in 1851. He named this variety of banana after his employer, William Cavendish, 6^th Duke of Devonshire (1790-1858). Queen Victoria visited...

Neapolitan Cakes

While people may know about the tri-colored Neapolitan ice cream (past post HERE) there once was a notable layer cake.  Neapolitan Cakes were showy multilayer cakes of bright colors, different flavors and icings for each layer. Same name, but an 1846 cake of 12 thin layers with whipped cream up the center was created by Queen Victoria's chef Francatelli, left.

Neapolitan or Harlequin ice cream

The tri-colored Neapolitan ice cream was/is generally white, pink/red and chocolate like the 1806 Naples flag or other colors.  Add pistachio ice cream to make Harlequin ice cream.

Selling Ice Cream in 1850s Philadelphia - Street criers, Saloons, Parkinson, and Isaac Newton

Isaac Newton - not the Sir Isaac one - was a farmer, owned an ice cream saloon, and later became the first Commissioner (Director) of the Dept. of Agriculture in DC, created by Lincoln in 1862. He was a competitor of the more famous Parkinson family: Eleanor wrote a cookbook in 1844 and opened a saloon in 1818, and her son James a famed restaurateur, created a $1000 dinner, and for 20 years wrote in the Confectioners' Journal.

Moravian meals... "the piece" in the morning

Moravians started a community in Bethlehem, Pa. in 1741.   The members gathered several times a day to eat: breakfast at 6, "the piece" or mid-morning lunch/snack at 9, dinner at noon, vespers at 2, and supper at 6.  In 1906 Pennsylvania "the piece" was still kept and reluctantly allowed in the coal mines.

Nesselrode Pudding (ice cream) created by Careme... or was it Mony?

The story goes that the renowned French chef Careme created this ice cream for Russian statesman Nesselrode in 1814 after Napoleon's defeat.  In 1828 Careme tried to gain credit saying his boiled chestnut pudding inspired a Parisian chef Mr. Mony (or Monni, Nesselrode's cook).  It worked and Mony was forgotten for 30 years until his recipe was in Gouffe's cookbook; and now is mostly forgotten.

Maryland crabs ... before Old Bay

In 1939, Gustav Brunn fled Germany and then developed the Old Bay crab seasoning - celery salt, peppers, paprika and secret spices - in Baltimore. Some spices used in 1800s Maryland recipes were nutmeg, salt, pepper, cayenne pepper, mace, cloves, and allspice. Photo of 1906 crab pickers.

Medieval crab recipes and 1723 recipes for crabs with dates, ginger, pistachios....

Nott in 1723 added all sorts of fruit, spices, nuts and veggies to 10 crab recipes: dates, grapes, oranges, barberries, gooseberries, ginger, mace, cinnamon, fennel, artichoke bottoms, asparagus, almond paste, pistachios, pine nuts, fried parsley, raw or hard egg yolks, wine, vinegar and butter.
Two Medieval crabbe recipes simply boiled or baked the crab then served it cold with vinegar; or with cinnamon, sugar, vinegar and butter upon a chaffing dish.