Monday, December 27, 2010
Wednesday, December 22, 2010
Sunday, December 12, 2010
Tuesday, November 30, 2010
Tuesday, November 23, 2010
Friday, November 19, 2010
Monday, October 25, 2010
The first time I tasted stuffed ham, I thought there was something wrong with the meat! It didn't taste at all like the ham and curried fruit my Mom prepared for Easter, rather, it had a spicy and a unique taste, not like country ham or corned beef, something different. In St. Mary's County, a corned ham must be used... with or without the bone (folks have their own decided preference about the bone)....
Sunday, September 26, 2010
There are numerous ways to prepare beets. In addition to Pickled, Salad, or Harvard Beets, beets are delicious fried or used in baking. Some past recipes include Beet Pie (1860), Lombardy Tarts (1588), Crimson Biscuits (1727), To Fry Beets (1723), Pink Pancakes (1788) Beet Fritters (1889), Beet Vinegar (1854) and a Stuffed Beet with rice and pecans (1919). Recipes for these dishes can be found at the end of this article. The proper way to prep beets and whether to boil or bake...
Saturday, August 14, 2010
Saturday, July 10, 2010
Although botanically different, the three berries were often used interchangeably by cooks, as seen in the following recipes. The White House Cookbook of 1887 used huckleberries in the title, then blueberries in the ingredients. Other recipes...
Monday, June 28, 2010
A marvelous description of the harvest of cinnamon from the book Oriental Commerce describes the twice a year barking, the rolling into 4 foot bundles and shipped amongst black pepper...
Tuesday, June 1, 2010
In 1816, John Nash updated the Royal Pavillion at Brighton kitchen with state of the art steam features, while still containing a roasting hearth with long spits.
Tuesday, May 25, 2010
Salmagundy is a layered salad with colorful greens, meat, anchovies, and eggs among the variety of ingredients, with a vinegar based dressing. Descriptions, recipes for salad and dressing, and types of lettuces. ...
Monday, April 26, 2010
There were several methods, in addition to roasting on a plank or encasing in clay, to prepare fish by a fire. The Lewis and Clarke expedition of 1804-6 found that the Clatsops of the Pacific Northwest used a spike. ...
Monday, April 19, 2010
The term Sparrow Grass, was occasionally used in the 18th and 19th centuries to refer to Asparagus. "Sparrow-Grass. A vulgar pronunciation of asparagus both in England and America, sometimes in the New York market contracted to 'grass.' " [Dictionary of Americanisms by John Bartlett. 1877] Recipes below.
Monday, March 29, 2010
When was the term "summer kitchen" first used? The separated kitchen building we refer to as the summer kitchen has been built for centuries and in many cases still remain. References can also be found in probate inventories, letters, diaries, etc. to a kitchen building separate from the house, but were simply called "kitchen." Other terms were "out kitchen" and "back kitchen." ...
Tuesday, March 16, 2010
Sunday, March 14, 2010
This engaging and thoroughly researched (150 pages of endnotes) work delves into all aspects of Madeira from the growing of the grapes on the Portuguese island of Madeira to the merchants, shippers, and consumers.
Monday, March 1, 2010
One way of preserving foods, but also for “present use” [Hale] was by potting. Many cookery books from the 18th (almost twenty) into the 20th century contained a variety of recipes - Robert Smith  had eleven, and Beeton  had many more. ...
Tuesday, February 16, 2010
Wednesday, February 10, 2010
The large snowfalls (45") in the mid Atlantic area has caused a sudden popularity of Snow Cream recipes on the internet, and local news. Below are historical receipts and my interpretation, which are delicious and simple to make.
Monday, February 1, 2010
For centuries cooks have used the gridiron as one way to prepare meat, fish, poultry, and vegetables. Hearth cooks often misuse the gridiron, treating it like our modern grill - such as basting causing smoke, keeping the bars black, and imprinting lines on the meat. Most modern cooks don’t use chalk. or paper ...
Monday, January 25, 2010
The candy thermometer did not become available to most housekeepers until the early 1900s when appeared in advertisements and recipes. The professional confectioner's thermometers were longer and more expensive. On the left is a patent from 1878 for a glass encased one...
Monday, January 18, 2010
Whether silver or part of a china set, the tureen is a glorious piece for the table. During the Federal period it was generally placed at the bottom end of the table for the first course with the fish platter on the top. ...
Tuesday, January 5, 2010
Friday, January 1, 2010
Sometimes called New York Cookies since several New York authors, including Washington Irving, included the imprinted cookies in their fiction. He wrote that Rip van Winkle was stamped on one side and St. Nicholas on the other of the cookies given out on January 1.