New Cookbook

  • New Cookbook

    Posted by CrazyDazes on September 20, 2022 at 8:04 pm

    Myfriend Allison, sent me this for my birthday. I love this bin. History and cooking all in one. I am always fascinated by why and how women cooked in the past. Now most pop something in a microwave. I have trouble with this understanding this recipe. But it sounds like a winner. What do you think of old cookbooks? This one was passed down in the 1700s.

    TreasureSeekerSOJ replied 1 year, 7 months ago 5 Members · 6 Replies
  • 6 Replies
  • Coals-Homestead

    September 21, 2022 at 3:25 am

    I love it!! Nothing like a taste of the past!! Such a treasure!

  • A-Homestead-Journey

    September 21, 2022 at 11:53 am

    Oh my goodness, the language! I love it!! I’ve never read an excerpt from such an old cookbook before! What’s funny is that being French, Lucien’s family loves making Frykecy lol. I think I’ll have to try this recipe and surprise him : )

    • CrazyDazes

      September 22, 2022 at 2:14 am

      If you need the rest of the recipe let me know. I think there was a little more on the next page. This book is awesome.

      • A-Homestead-Journey

        September 22, 2022 at 12:27 pm

        Yes please! That would be lovely! This will be so fun to make : )

  • DebbieS

    September 24, 2022 at 12:19 pm

    Books such as this one are priceless. Just reading the old text and getting a glimpse to how they cooked so long ago is such great history. Would love to see more of this.

  • TreasureSeekerSOJ

    September 26, 2022 at 4:50 am

    I love old cookbooks. My last purchase was a reprint of the 1887 White House Cookbook. The old books have the recipes we will need for making anything from glue to medicine, not just food. I have even seen some that even go through butchering the animal and how to do it included. They are a great resource for knowledge, even though some things have been proven to be wrong much of the information is good. Example… in my reprint there is a recipe for canning strawberry jam. Back then lids were not as common as today. The recipe says to spread egg whites on brown paper (my guess paper bag thickness) place it on the jar and tie it with a bit of string. When the egg white dries it seals the jar and keeps bacteria out, even if they are thickly covered with mold on the outside later on…. I never would have thought of egg whites as a sealer.

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