Boil a small egg plant, cut it in half, take out the pulp, throwing away the seeds and skin, chop the pulp fine and mix with it half a teaspoonful of bread crumbs, one cup of cream...
One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich milk or cream, one tablespoonful flour; mix thoroughly, cook over fire until thick. Use the whites of egg for...
Salmone Alla Genovese is a classic Italian dish that originated in the coastal region of Liguria, where Genoa, the capital city, is located. This dish showcases the freshness and s...
Of oats decorticated take two pounds, And of new milk enough the same to drown; Of raisins of the sun, stoned, ounces eight; Of currants, cleanly picked, an equal weight; Of suet,...
Soak two quarts of small, white beans over night; change the water twice; drain, put them into a pot or saucepan, and cover them with cold water. Boil slowly for six hours; as the...
Mix half a pound of sugar with six ounces of butter, a couple of beaten eggs, a tea-spoonful of cinnamon. Stir in two pounds of flour, a tea-cup of yeast, and milk sufficient to ma...
Measure beans (marrowfat are best), put them in cold water and parboil fifteen minutes and drain; use the Boston bean pot. For three pints of dried beans add three level teaspoonfu...
Take of the coarser parts of celery as much as will make two heads, wash and cut in pieces, put in a saucepan with half an onion cut in slices and cover with boiling water. Cook un...
For roast meat, merely dissolve, after a little soaking, a tin of Nelson's Extract of Meat in a pint of boiling water. For poultry or game, fry two onions a light brown, mince a li...
Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms cut small, a bunch of parsley, scallions, and half a laurel-leaf, two cloves, and a clove of garlic; turn the...
Take a quarter of a peck of flour; put to it half a pound of sugar, and as much caraways, smooth or rough, as you like; mix these, and set them to the fire to dry. Then make a poun...
Peel and boil them in milk and water ten minutes. To a gallon of vinegar put half an ounce of cinnamon and mace, a quarter of an ounce of cloves, a small tea-cup of salt, and half...
4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges and lemons in water over night, previously slicing them in very thin, small pieces. Cook till soft. After par...
Bitter and sweet almonds, of each a quarter of a pound, blanched and well dried with a napkin, finely pounded with the white of an egg; three quarters of a pound of finely pounded...
A quarter of a pound of sweet and a quarter of an ounce of bitter almonds, butter and loaf sugar of each a quarter of a pound; beat them together in a marble mortar. Add a pint of...
Peel and slice one quart of onions, (cost five cents;) wash and slice a sheep's haslet, (cost six cents;) put two ounces of drippings, (cost two cents,) in the bottom of a dripping...
Wash and wipe the heart, cut it into four pieces, season these with pepper and salt, chopped thyme, and bay-leaves, add about two ounces of dripping, eight onions cut in slices, an...
Brook trout, perch, catfish and other well-known fish are good fried. Cook in lard, suet or oil. Wash and clean, wipe dry, dip in beaten egg and roll in bread crumbs. Fry in oil, i...
Recipe: Lemon Crackers by Mrs. A. O. Johnson History and Fun Facts: Lemon crackers have been enjoyed for generations as a delightful treat perfect for tea-time or as a light snack....
The recipe for No. 137, Pollastro In Fricassea Al Burro (fowl), is a classic Italian dish that is rich in flavors and combines the tender meat of fowl with a delightful blend of bu...
Beat sixteen eggs very well in a wooden bowl, leaving out six whites, with a little orange-flower water and brandy; then add to them by degrees half a pound of fine sifted sugar; g...
Take your Fruit, (scalded) or Sweet-meats, and rub it thro' an Hair Sieve, and boil your Cream; and when 'tis cold, put in your Fruit, 'till 'tis pretty thick.
Cut 2 lbs. of round steak into small pieces and slice one beef kidney. Line a deep dish with suet crust, leaving a small piece of crust to overlap the edge, then cover the bottom w...
Dark chocolate layer cake is a classic dessert that has been cherished by many for generations. This rich and decadent cake is perfect for any special occasion or simply as a delig...
The recipe for Cinnamon Wafers, as made by Aunt Sarah, is a treasured family recipe that has been passed down through generations. These delicious, thin, and rich wafers have becom...
Stew your beef, say three pounds of steak, in some gravy, adding to a pint of liquor a level teaspoonful of white sugar. Throw in a handful of the dried apricots, but be sure you w...
2 ounces bread crumbs. 3 teaspoons chopped parsley. 1 1/2 teaspoons mixed sweet herbs. 1 1/2 teaspoons grated lemon rind. 1/2 teaspoon pepper. 1/2 teaspoon salt. 1 egg. 1 ounce but...
Our courtier walks from dish to dish, Tastes from his friends of _fowl_ and fish, Tells all their names, lays down the law, "Que ca est bon." "Ah! goutez ca." POPE. Make a forcemea...
A Savoury. 1/4 pound flour. 2 ounces butter. A pinch of salt. 1/4 pound cooked lentils and vegetables mixed. Frying oil. 1/2 teaspoon baking powder. Mix the flour, butter, salt and...
Recipe: Cetriuoli Alla Borghese (Cucumber) History: Cetriuoli Alla Borghese, also known as Borghese cucumbers, is an Italian dish that dates back to ancient times. The recipe combi...