For this national dish that part of the animal called the "spiering" is used, which is cut from near the neck. What is called fresh silverside in England answers very well. Cut the...
(Gelati) Although it is in America that there is a greater consumption of ice cream, it is in Italy that it was first made, and in various European capitals it is the Italian gelat...
Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and furnishing protein to the body to repair its was...
Wash and parboil slices of liver, then roll each piece, in crumbs, then in beaten egg, then in crumbs again. Fry in hot lard.
Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch pieces; season with salt and a little cayenne, and set away where it is cold. Heat hot in a frying pan, 3 tablespoo...
History of Chocolate Cream Candy: Chocolate cream candy has been enjoyed for generations as a delicious and indulgent treat. The origins of this recipe can be traced back to the ea...
Take a rump of beef, cut into steaks, about five inches long and not half an inch thick. Lay on some good forcemeat, made with veal; roll them, and tie them round once or twice, to...
Mix a tablespoonful of fine flour with a gill of cold water, put it into a gill of boiling water, and, having stirred over the fire until it is thick, add the yolk of an egg. Conti...
1 pint soaked lentils. 3 pints water. 1 carrot. 1 turnip. 1 ounce butter. 1 teaspoon of salt. 1 onion. 6 peppercorns. Dissolve the butter in a large saucepan, place in the lentils,...
1 cake compressed Yeast 1/4 lb. Butter 1 tablespoon lard 1 1/2 cups sugar Pinch of Salt 1 pint luke warm milk Flour to stiffen About six o'clock in the evening soak a cake of yeast...
Frau Schmidt's Recipe for "German" Almond Slices History: "German" Almond Slices, also known as "Mandelstangen," are a beloved traditional recipe in Germany. The origin of this rec...
Boil six gallons of water and six pounds of loaf sugar for an hour, with three ounces of ginger, bruised, and the juice and rind of two lemons. When almost cold, put in a toast spr...
To a quarter of an ounce of dried hyssop flowers, pour one pint of boiling water; allow the tea to infuse for ten minutes, pour it off, sweeten with honey, and take a wine-glassful...
Thoroughly wash the muscles, and pull off any weeds there may be hanging to them; next put them in a clean saucepan with a little water, and salt enough to season, and set them on...
Recipe: Stewed Potatoes Introduction: Stewed Potatoes is a classic dish that has been enjoyed for generations. This humble dish originated in Europe, where potatoes were first cult...
(Salsa bianca) This sauce can be served with boiled asparagus or with cauliflower. The ingredients are 1/4 lb. of butter, a tablespoonful of flour, a tablespoonful vinegar, one yol...
Cut the eels into four-inch pieces. Let them stand in boiling water for 5 minutes, drain, season, dip in egg and bread crumbs and fry in hot fat. Serve with tartare sauce.
Mix well together 1/2 a pint of bread crumbs, a little thyme and parsley, a teaspoonful of curry powder, 2 hard boiled eggs, chopped, a few slices of cheese broken up in small piec...
No. 35, a condiment for seasoning minestre, is a versatile and flavorful addition to any dish. Traditionally used in Italian cuisine, this condiment enhances the taste of soups, ma...
Oyster gumbo is a classic and flavorful dish that combines the richness of oysters with a delicious and hearty soup base. Its origins can be traced back to the culinary traditions...
In season fine large shad can be bought for twenty-five cents, and each one will be enough for two hearty meals. Thoroughly clean a fresh shad; cut it in pieces about three inches...
Have the butcher bone and roll three pounds of beef rump; dredge it well with salt, pepper and flour and brown it on all sides in a frying pan with a little of the fat from the mea...
One pint of cream, four heaping tablespoonfuls of granulated sugar, two eggs, a little cinnamon; beat well together and stir into it enough flour to roll. Roll out about a quarter...
Aunt Sarah's Recipe for Frozen Custard History: Aunt Sarah's Recipe for Frozen Custard has been passed down through generations in our family. It originated from a time when homema...
1 ten or twelve pound ham 1 1/2 lb. brown sugar 1 pint sherry wine (cooking sherry) 1 cup vinegar (not too strong) 1 cup molasses cloves (whole) Scrub and cleanse ham; soak in cold...
Eighteen Savoy biscuit, three-fourths pint cream, one tablespoon powdered sugar, one-half ounce isinglass. Flavor with vanilla or wine. Brush the biscuit with the white of egg. Lin...
Cut up one chicken, put into a stewpan two quarts of cold water, a teaspoonful of salt, and one pod of red pepper; when half done add two desert spoonfuls of well washed rice: when...
Soak one ounce of gelatine, (cost eight cents,) in one pint of cold water for half an hour; peel the yellow rind from three lemons, (cost six cents,) and squeeze and strain their j...
Boil and drain the macaroni, mix with a quarter of a pound an ounce of butter, and two ounces of grated cheese; pepper or cayenne pepper and salt to taste. Put the macaroni in a di...
Raised biscuits, also known as yeast biscuits, are a classic breakfast treat that have been enjoyed for generations. The recipe for raised biscuits has been passed down through fam...