No. 29 Neapolitan Soup Recipe History: Neapolitan soup is a traditional dish that originated in Naples, Italy. The city of Naples is renowned for its rich culinary history, and Nea...
Scrape some oyster plant and drop quickly into cold water with a few drops of vinegar to prevent its turning dark. Boil until soft in salted water, mash fine, and for every half pi...
The history of squash fritters can be traced back to early American cuisine, where squash was a staple ingredient in Indigenous peoples' traditional dishes. Squash, with its versat...
History of Wunderselda Marmalade Recipe: The Wunderselda Marmalade recipe has an interesting history that dates back to the early 20th century. It was created by the wife of a prof...
Soak 3 cups of dried apples over night; drain the water off and cut them up a little and put them over the fire with 2 cups of molasses; boil until thick; take off the fire and put...
(Carciofi ripieni di carne) For six artichokes, make the following stuffing: 1/4 lb. lean veal. Two slices of ham, more fat than lean. The interior part of the artichokes. One four...
Ingredients, one pound of flour, four ounces of chopped suet, half a pint of water, a pinch of salt, eight or ten large apples peeled. With the above ingredients prepare some suet...
12 eggs (whites) 1 small cup butter 4 small cups flour 2 teaspoons baking powder 3 cups sugar 1 cup sweet milk 1/2 cup corn starch Flavor to taste This makes two good sized cakes,...
A mousse is a parfait frozen to the centre. These mixtures are not smooth like ice cream, but are frozen in crystals and to be exactly correct, should look like moss when cut.
Cream Cake Recipe: Cream cake is a classic dessert that has been enjoyed by people for many years. It is a deliciously moist and fluffy cake filled with a creamy filling. The combi...
Make a plain paste by mixing quarter of a pound of lard or sweet drippings, (cost three cents,) with half a pound of flour, (cost two cents,) a teaspoonful of salt, and just water...
2 large pineapples 1 quart of water 1 pound of sugar Juice of one lemon Peel the pineapples and grate them. Add the sugar to the water, stir until the sugar is dissolved, boil five...
MRS. BENSON BENNETT. One and one half pints of flour, three eggs, one half cup of butter, one half cup of powdered sugar, two teaspoonfuls of cream of tartar, one ditto of carbonat...
Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk of an egg, and a pinch of salt. Stir in one gill of tepid water and allow the whole to stand for half an hou...
The tender loin is the best piece for broiling--a steak from the round or shoulder clod is good and comes cheaper. If the beef is not very tender, it should be laid on a board and...
Recipe for Canned Sour Cherries for Pies History: Canning cherries for pies has been a long-standing practice in households, particularly in rural areas. Sour cherries, known for t...
Mash six hard-boiled eggs very fine, adding pepper, salt and a small lump of butter. Mix with one half teaspoon of Armour's Extract of Beef dissolved in a tablespoon of hot water,...
From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager. Beat separately and very lightly the whites and yolks of eight eggs. To one tablespoon of flour add one-half teaspoon of baki...
Veal Sweetbreads (Fried) History: Veal sweetbreads have been enjoyed as a delicacy for centuries. Sweetbreads are the thymus glands or pancreas of a young calf. They are highly pri...
Four large ears of corn grated, or a can of corn prepared as for corn cakes, one heaping tablespoonful of butter, one teaspoonful of flour, one teaspoonful of sugar, one whole egg...
Frozen fruits are mixed and frozen the same as water ices, that is, they are only stirred occasionally while freezing, but the fruit must be mashed or it will form little balls of...
Recipe: Mushroom and Barley Soup History: Mushroom and barley soup is a classic dish that has been enjoyed for centuries across various cultures. Barley, one of the oldest cultivat...
Mustard dressing is a classic and versatile sauce that has been enjoyed for centuries. Dating back to ancient Rome, mustard was first cultivated for its medicinal properties and la...
(Luncheon Dish.) 5 large tomatoes 1 tablespoon minced green (sweet) peppers minced onion 3 or 4 pork sausages 2 cups bread crumbs 1 teaspoon or tablespoon of minced parsley salt an...
History and Fun Facts: The White Layer Cake is a classic recipe that has been enjoyed for generations. It is believed to have originated in the United States in the late 19th centu...
Old Recipe for Chicken Salad: History: Chicken salad is a classic dish that has been enjoyed for generations. It is believed to have originated in the United States in the late 19t...
Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and a gill of cream; season with salt and pepper. Serve on slices of fried bread.
Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves, thyme, salt and pepper, 1 pint of mea...
Dish a helping of vanilla ice cream in the centre of the serving plate, place in the centre of the ice cream a whole brandied peach, press it down into the ice cream, baste over fo...
Scald one pint of milk, pour while hot over a tablespoonful of butter, one tablespoonful sugar, one teaspoonful salt. When nearly cold, add one-fourth cake of yeast, dissolved in o...