This loaf cake is flavored with both brandy and wine, and is such a lovely treat to share with company. Dear friends ~ Today’s recipe is such a tasty one! If you were a housekeeper in the 1800’s, this is the sort of cake you’d make on baking day, then stash in the pantry to...| The 1800's Housewife
"Make this catsup once, and you will wish to make it every year." From The Young Housekeeper's Friend, 1859.| The 1800's Housewife
There's nothing like an old-fashioned Christmas plum pudding, and making one is easier than you might think!| The 1800's Housewife
This beloved holiday side dish could not be easier to make. From The New England Economical Housewife, here’s a fail-proof method for delicious cranberry sauce. Dear friends ~ Few side dishes are more truly American than beautiful, ruby-red cranberry sauce. This simple, no-nonsense recipe is pulled from the suggested Thanksgiving Dinner menu in one of...| The 1800's Housewife
There’s nothing like an old-fashioned Christmas goose for a festive holiday dinner! Here are two recipes for roasting that lovely fowl–one from 1856 and another from 1881. Dear friends ~ Today’s email is little more than a quick note (probably a relief after the epic wall of words I sent out on Monday, talking about...| The 1800's Housewife
A proper, boozy mincemeat, this wonderful recipe comes from the chief pastry cook of The Astor House, by way of The White House Cook Book. Made with lean beef, suet, green apples, and lots of raisins, it’s finished off with both Brandy and Madeira, for a mincemeat worthy of the fanciest Christmas table. Dear friends...| The 1800's Housewife
This all-butter pie crust is an easy, no-fail recipe that works as well for savory meat pies, as it does for sweet pies like apple or pumpkin. This has become my everyday “go-to” pie crust recipe. Dear friends ~ The pie crust recipe you’ll find here is from Sarah Hale’s 1873 cook book. You might recognize...| The 1800's Housewife
