Perforated Paper
Perforated paper is exactly that, paper (pliable paper stock) in which holes have been punched to a specific size. Most of what is sold today is 14 count per inch, but perforated paper, invented around the 1820s could be bought up to 28 count per inch. Perforated card-board or card work, as it was called … Read more
Grandma’s Ravioli = Cute Men in the Kitchen
Not sure what is sexier than men cooking. I really don’t. I had dinner at the lovely new home of Tim and Suz Pisano recently. Tim: amazing sculptor, painter, etc. and Suz: amazing designer of fashion, bags, hats, etc. Well there was a major ravioli making fest happening. Including the making of fresh dough for … Read more
Strawberry preserves
Strawberries grow all across the world both in the wild and in the garden. Since 200 BC strawberries have been a favorite food, most likely because of its abundance, its familiarity to people as they traveled (immigrated) and of course taste! During the 18th century the first cross bred strawberry was created using a Virginian … Read more
Boiled Custard
Before the 18th century custard was not what we think of today, rather it was served as part of the second course of the meal and was filled with meat or other foods. Custard recipes were often doubled to make large quantities and for special occasions. In 18th century recipe books the following titles can be … Read more
Skillet-sautéed Kale
Hello all! Okay so here is my take, mainly based on the African-American foodways of that time. In honor of the the Fourth of July I wanted to share recipes I like – using a staple of African-American food experience, black-eye peas, greens and other ingredients. In fact, according to Herbert C. Covey who wrote … Read more
Coconut Milk + Black-Eyed Peas
Hello all! Okay so here is my take, mainly based on the African-American foodways of that time. In honor of the the Fourth of July I wanted to share recipes I like – using a staple of African-American food experience, black-eye peas, greens and other ingredients. In fact, according to Herbert C. Covey who wrote … Read more
Deviled Chicken-Legs
This recipe is taken verbatim from “Recipes from Locust Grove.” It is probably Victorian in origin, or possibly even later, but it sounded so delicious I couldn’t help but include it. Deviled Chicken-Legs 2 tablespoons butter 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon pepper a few grains Cayenne pepper 1/2 cup beef-stock 2 teaspoons … Read more
Raspberry Shrub
Shrubs were once common forms of early American “soft drinks” (similar to modern Scandinavian saft). Made of fruit mixed with vinegar and sugar, which was then semi-fermented and added to water as a flavoring, raspberry shrub was among the most popular. This recipe is taken verbatim from “The American Frugal Housewife” by Mrs. Child, which … Read more
Watermelon balls in sherry
The following recipe is taken verbatim from the cookbook, “Recipes from Locust Grove,” published by the Young-Morse Historic Site in Poughkeepsie, NY. Watermelon Balls in Sherry Cut the center out of a ripe watermelon. Scoop out balls with a small potato-scoop. Put them in glasses. Sprinkle with a little powdered sugar and pour cooking sherry … Read more
Celebrating 1776
The Fourth of July these days seems to be more about fireworks and barbecue than the true origins of the holiday – our declaration of independence from the British Empire. Although the exact date of the signing is a little fuzzy, the intent is the same. Independence Day is all about rah-rah-USA. Or is it? … Read more
