In the U.S., the eggs we buy in stores today are kept refrigerated and have dates stamped on the cartons.  So it’s easy to know if they’re still fresh.  But in the 1800s, electricity was not yet available in homes. Refrigerators were insulated boxes that held a block of ice to keep food cold. Since there wasn’t much room inside, eggs were rarely kept there. As long as eggs were not washed, they could be kept at room temperature; but... Read More Read More The post How to Tell if Eggs are Fresh appeared first on Vintage Recipes and Cookery ..read more

LARD is white fat from a pig, used for cooking and flavoring. This fat is called lard whether it’s been tried out (rendered) or not. Trying out is melting fat to skim out the impurities so it is clean to cook with. When lard is rendered rather than used directly from the pig, it rarely has any odor or particular tasts. A similar fat from cattle or sheep is called tallow. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS: PRESSED LARD Every... Read More Read More The post How to Try Out (Render) Lard appeared first on Vintage Recipes and Cookery ..read more

In the 1800s, there were two varieties of eggplant – white and purple. I’ve never seen a white eggplant, which is round rather than oblong. I’ve always wondered where the purple eggplant we see in stores got its name. Eggplant was definitely a seasonal vegetable since it was so tender, it couldn’t be stored. I’ve never come across any information that it was pickled or dried. One recipe, though, said that eggplant is sometimes eaten at dinner, but generally at... Read More Read More The post How to Cook Eggplant (Aubergine) appeared first on Vintage Recipes and Cookery ..read more

Many recipes in older cookbooks assume you know the basics. For instance, these recipes for mushroom pie assume you know how to make a crust. They also assume you know how long to bake a dish. They either just say “bake” or else give general information such as a slow, moderate or quick oven. Although some people did gather their own mushrooms, mushrooms were available in tin cans or bottles. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS MUSHROOM PIEIngredients—Puff, flaky, or... Read More Read More The post Mushroom Pie Recipes appeared first on Vintage Recipes and Cookery ..read more

Before U.S. Food Inspections became law, it was “buyer beware.” It was important to find a grocer or food supplier you trusted. But it was also necessary to know how to tell if your food was adulterated. Some foods had extra ingredients or fillers that were harmless, but not always; some were dangerous to ingest. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS COFFEE SUBSTITUTES AND ADULTERATIONSGround coffee is extensively adulterated, and mainly with the much cheaper. Rye, beans, peas, acorns, carrots,... Read More Read More The post Coffee Substitutes and Adulterations appeared first on Vin ..read more

People in the 1800s usually ate a hearty breakfast because they worked hard physically. They didn’t waste any food, either. Food left over from the night before was often used for breakfast. Note that none of these recipes use eggs as the main dish. Chickens lay less eggs in autumn and winter, so eggs were scarcer during those times. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS AUTUMN BREAKFASTS DURING the early part of the autumn, and indeed until late in the... Read More Read More The post Hearty Family Breakfasts for Autumn appeared first on Vintage Recipes and Cookery ..read more

Although you could dry or can vegetables for winter, it was nice to have some fresh ones, too. Vegetables both had to be protected from freezing winter conditions, but also stored so they wouldn’t spoil before spring. People usually had a cellar underneath their house or a root cellar outdoors for food storage. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS SQUASHES should never be kept down cellar when it is possible to prevent it. Dampness injures them. If intense cold makes... Read More Read More The post To Keep Vegetables for Winter appeared first on Vintage Recipes and Cookery ..read more

Margarine was created in the late 1800s as a cheaper substitute for butter, which is made from the butterfat of milk. Originally, margarine was made from beef fat, and then from lard and various seed oils. Margarine wasn’t accepted right away, and there was often deception in its manufacture. Today, of course, the food industry is much more regulated. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS BUTTER SUBSTITUTESIn about the year 1870, through a desire to procure a cheaper article than... Read More Read More The post The Creation of Margarine and Other Butter Substitutes appeared first on ..read more

In the 1800s, sandwiches were not a common item for meals. Bread was usually homemade and all bread, even from bakeries, had to be sliced. Pre-sliced bread wasn’t available until 1928. The bread was almost always buttered prior to adding the fillings in order to keep the ingredients from soaking into the bread and making it soggy. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS Certain vegetables may be used with bread and butter to make very appetizing sandwiches. The vegetables most... Read More Read More The post Vegetable Sandwich Recipes appeared first on Vintage Recipes and Cookery ..read more

When I buy fish, I often pan-fry it in butter, rather than deep fry it. Sometimes I’ll bake fish, but I’ve never boiled it. I like fish a lot and need to cook it more often and in different ways. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS DRESSING FISH In dressing fish of any kind for the table, great care is necessary in cleaning it. It is a common error to wash it too much, and by this means the flavor... Read More Read More The post How to Properly Cook Fish appeared first on Vintage Recipes and Cookery ..read more