Aunt Sarah's Cucumber Pickles Recipe History and Fun Facts: Cucumber pickles have been enjoyed for centuries and have become a staple in many cultures around the world. They are be...
(Pasta Maddalena) Sugar, four and a half ounces, Flour, three ounces, Butter, one ounce, Egg-yolks, four, Whites of eggs, three, A pinch of bi-carbonate of soda, A taste of lemon p...
Calf's Feet, Scharf Recipe Calf's feet, Scharf, also known as souse or brawn, is a popular dish that has a rich history and a unique flavor. This recipe dates back several centurie...
Frau Schmidt's Ice Cream Recipe History and Fun Facts: Ice cream has been a beloved dessert for centuries, with evidence of its existence dating back to ancient China and Persia. I...
Fruit Cake Recipe (Mrs. A. A. Lucas) History of Fruit Cake: Fruit cake has a long history that dates back to ancient times. The use of fruits and nuts in cakes can be traced back t...
Peach Shortcake Recipe History: Shortcake is a traditional dessert that has been enjoyed for centuries. The origins of shortcake can be traced back to Europe, where it was a popula...
To one gallon of water add six large potatoes chopped fine, one teacupful rice, butter the size of an egg, one tablespoonful flour. Work butter and flour together and add one teacu...
If you have some little breads over, cut each one in four, soak the pieces in milk sweetened and flavored with vanilla, for three hours. When they are well soaked roll them for a m...
From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager. To be baked in layers. Four eggs; three-fourths of a cup of butter; one-half cup of milk; three and one-half cups of fl...
Recipe: Uses of "Sweet Drippings" and Suet History: Using sweet drippings and suet in cooking has a long and rich history. In the past, lard and kidney suet were commonly used for...
1 pint of cream 1 pint of milk 1/2 pound of sugar 3 eggs 1/4 vanilla bean or a teaspoonful of good extract Put the milk over the fire in a double boiler, and add the vanilla bean,...
Boil 1/2 a pig's head until the meat comes from the bone, chop it fine and add salt and pepper and a slice of onion minced very fine. Stir all well together and turn into a mould....
Three teaspoonfuls equal one tablespoonful. Four tablespoonfuls equal a quarter cup. One cup of butter or sugar equals one-half pound. Two cups of flour equals one-half pound. One...
History of Apple Float: The Apple Float is a delightful and refreshing dessert that has been enjoyed for generations. It is a classic recipe that has stood the test of time, loved...
Take one pound of apples, peel them with a sharp knife, cut them in two, take out the core, and cut the fruit into small pieces. Place the apples in a stewpan, with three ounces of...
Recipe: Mrs. E. S. Jordan's Lemon Crackers History of the Recipe: Lemon crackers have been enjoyed for generations as a delightful treat with a burst of citrus flavor. This particu...
Get your butcher to crack for you a shank of beef. Put over it four quarts of water. Let it boil hard for a few moments until all the scum has risen and has been removed. Set it ba...
Peel and slice onions under water to keep the volatile oil from the eyes. A cup of vinegar boiling on the stove modifies the disagreeable odor of onions cooking. Boil a frying pan...
Plum conserve is a delightful and versatile preserve that can be enjoyed in numerous ways. Its origins can be traced back to ancient times when people discovered the art of preserv...
Equal quantities of butter and flour by weight, the butter to be washed. The yolk of 1 egg. Divide butter in three or four parts and chill; chop one portion into the flour, mix wit...
The history of waffles dates back to ancient Greece, where they were cooked by patting flour and water between two hot metal plates. Over time, the recipe evolved and became popula...
MRS. HENRY THOMSON. Three eggs, well beaten, grated cheese the size of an egg, salt, three tablespoons of fresh cream.
French omelette is a classic dish that originated in France. It is a versatile dish that can be enjoyed for breakfast, brunch, or even dinner. This recipe has been passed down thro...
History of the Recipe: No. 138, Pollastro In Istufa Di Pomidoro or Braised Fowl in Tomato Sauce, is an Italian recipe that has been enjoyed for generations. Braising is a cooking t...
Take some good tomatoes, but not too ripe. Cut them down from top to bottom, take out the pulp, and in each half tomato put half a hard-boiled egg. Arrange them on a dish, and pour...
Fry two slices of bacon in a pan until all the fat is fried out, then add 2 tablespoonfuls of vinegar. Arrange lettuce leaves around a platter; slice 6 hot potatoes in slices and p...
Mix 1 tablespoonful of grated horse radish, 1 teaspoonful of made mustard, 1 teaspoonful of sugar, 4 tablespoonfuls of vinegar; pour over slices of hot roast or broiled beef.
Fried tomatoes are a classic dish that is beloved by many. This simple yet flavorful recipe combines the natural sweetness of ripe tomatoes with the rich and buttery flavor of a go...
Horseradish sauce is a condiment that adds a bold and tangy flavor to a wide range of dishes. It has been enjoyed for centuries and is especially popular in European cuisine. Often...
One quart of water, a pound and a quarter of sugar, the juice of six large, fine lemons. Prepare as before, adding the beaten whites of two eggs when it begins to freeze.