Cooking, Food, Eating, and Recipes from the Past
When you imagine a daiquiri, what does it look like? I bet that it looks something like the slushy half-frozen, watered-down drinks that tropically-inspired chain restaurants (you know the ones) have on the menu....
Have you ever heard of junket, or junket tablets? Probably not. I first heard about junket tablets, a form of rennet, from a cheesemaking book several years ago, about the same time I first...
Literally translated, “ropa vieja” (Spanish) means “old clothes.” But, let me tell you, this delicious beef dish does not taste like old rags! The reason for the name, apocryphal origin stories aside, is because...
It has been several months since quarantines due to Covid-19 began across the United States, and since then half of the country – if not the world – appeared to suddenly discover bread-baking with...
This recipe comes from a 1959 book titled Pillsbury’s Best 1000 Recipes: Best of the BAKE-OFF Collection. And before I get to the recipe, I want to tell you how I came to own...
A couple of years ago I was at a food history conference (they DO happen!) and one of the attendants gave me a neat little stack of papers, sandwiched between two layers of cardboard...
I don’t normally reblog other people’s posts but this is so interesting. I had no idea butter came in different shapes depending on which side of the US it’s being sold. Why are...
I’m joining The Historical Food Fortnightly late. The spirit of the challenge is to create a dish or edible consumable from a pre-1960 recipe every fortnight until May 31st, 2015. Documentation and research are...