Cattle - and pigs and turkeys - were walked to towns or cities to provide meat for consumers. Ice cooled railroad cars later in the 1800s e...| researchingfoodhistory.blogspot.com
Actually, I missed it at one million... and now its over 1 1/2 million... since I rarely look at the stats (or the comments which I am woefu...| researchingfoodhistory.blogspot.com
Never forget that many gave their lives over the last 250 years for us to live in a free democracy. Cruikshank's 1820 image showed what...| researchingfoodhistory.blogspot.com
Fred Waring (1900-1984) was a popular band and choral leader (The Pennsylvanians). He invested in Fred Osius's blender and changed the name to “Waring Blender.” Although it could be used to make many things, the blender became very popular to make cocktails, rather than using the shaker, then straining the ice. | Researching Food History
...and an upcoming zoom talk on May 18. Just got an email from CHAA about the pepper pot talk, and wanted to get the word out. Several ye...| researchingfoodhistory.blogspot.com
Many well known chefs who taught students in their homes or at cookery schools wrote cookbooks containing their recipes: Hannah Wooley (c1622-1675), Edward Kidder (c1665-1739) and John Thacker (1758 book) to... | Researching Food History
Although the ice house image and description are nice, the second paragraph is intriguing. Ice piled on the ground, covered with a layer of firewood, then a layer of straw, then thatch as the outer layer. It should be on "dry ground (the north side of a hill being preferable), in a conical form, of a considerable size, in winter during a hard frost..."| Researching Food History
The first "Jelly Cake" using cake in an English language cookbook was in the third edition, of Philadelphian Eliza Leslie’s Seventy-five Receipts, 1830, in the Appendix. Almost thirty years later, Miss Leslie (1787-1858) updated her Jelly Cake recipe.| Researching Food History
Described by a ten year old boy in 1895, the practice was called old fashioned in a 1914 magazine article.| Researching Food History
Wonderful illustrations accompany this 1870 description of corking and tying to a bottle. | Researching Food History
General Regulations for the Army included instructions for quartermasters to inspect the bakery and officers were to read articles on "Baking" in encyclopaedias. Printed in Phila.| Researching Food History
Paul Sandby (1731-1809) made several pen and watercolor images of this kitchen which included an indoor water pump onto a stone sink, shaping butter pads, and large tubs to wash dishes. All pictures are held in the Royal Collection Trust. | Researching Food History
Charcoal made from hard wood was good for fuel, from soft wood good to clarify liquids or make crayons or gunpowder. Blacksmiths used chestnut charcoal, holly with bark charcoal was "believed to render iron brittle." Charcoal powder was used as a poultice for ulcers or tooth-powder. Areca nut charcoal powder was "the most fashionable dentifrice."| Researching Food History
This early beet recipe with a lovely wine and cloves flavor is a delicious and different way to use beets this fall. An earlier post details various ways to prepare beets from 1717 to 1916. HERE| Researching Food History
A ‘Gateau de Mille Feuilles’ recipe was described in La Varenne’s Le Cuisinier Francois, in 1651. It’s name, translated ‘Cake of a thousand leaves,’ described the many layers in each sheet of puff paste, and the number of layers with fillings (jelly, fruit, cream). | Researching Food History
Excerpts about bait, 1594; preserving fish, 1732; To cure tainted Fish, 1819; and cooking. | Researching Food History
Memorial Day - never forget.| Researching Food History
Happy Mother's Day.| Researching Food History
If your loaf of bread becomes stale, you can clean “wall-paper that has become darkened by smoke." Following are a sampling of instructions from 1831, 1885 and 1903. | Researching Food History
There are several items which have been termed dumb waiters over the years - a table, revolving door with shelf/shelves or a small shelf to be moved between floors. Thomas Jefferson used all three types in his homes and while in the White House.| Researching Food History
John Derricke wrote in his The Image of Irelande about English victories over the Irish... and describing an image of cooking and a feast. Not having a pot, the beef was cooked in it's skin. | Researching Food History
By 1850, some sponge biscuits (cookies) were named Ladyfingers. “Fingers, or Naples Biscuits” combined the two names in a recipe by Francatelli in 1846. Their shape was described by Philadelphian Eliza Leslie in 1857 as “double ovals joined in the centre.” Later, Harland (see below) said they were long narrow cakes that were nice when dipped in chocolate icing or caramel. Leslie, and others, sprinkled sugar on the top before baking.| Researching Food History
During the World's Fair of 1893 in Chicago, the Stollwerck chocolate company of Germany created the Statue of Germania out of a 2,200 pound block of chocolate and the entire structure was made of 30,000 pounds of chocolate. | Researching Food History
There are many styles of stone sinks. This 1740s one by the window is in the Ephrata Cloisters kitchen, Pennsylvania. The second set of images is a stone sink in The Woodlands, c1780s in Philadelphia. Several 1800s descriptions are below. My favorite stone sink, in a window, will be in a future post. | Researching Food History
Although Peter Cooper (1791-1883) of New York City may be more well known for designing 'Tom Thumb', the first American steam locomotive that lost a race with a horse in 1830 on the early B&O Railroad line from Baltimore to Ellicott Mills (now Ellicott City, MD). But there is more... Cooper Union, glue, iron and ... gelatin. | Researching Food History
