“Make this catsup once, and you will wish to make it every year.” From The Young Housekeeper’s Friend, 1859. Dear friends ~ I’m so sorry to miss sending the Wednesday and Friday emails last week. The kids and I took turns coming down with a bad cold that was going around school, and it really... The post Catsup (1859) appeared first on The 1800's Housewife.| The 1800's Housewife
This 1800’s lemonade recipe is just perfection. The brightness of the lemons shines through, and it’s plenty sweet without being overpowering. Since trying it, this has become my go-to lemonade recipe. Hey there, friends. It’s good to be back. I’ve missed this over the last few days. Turns out those -20 something temps can really... The post Lemonade (1881) appeared first on The 1800's Housewife.| The 1800's Housewife
This brightly flavored peach marmalade is just perfectly sweetened, with a wonderful hint of lemon. Dear friends ~ The other day, my sweet neighbors from down the road showed up to bestow me with three big boxes full of gorgeous peaches from their trees. Good neighbors really are better than gold, aren’t they? Here’s the... The post Mrs. Hale’s Peach Marmalade (1873) appeared first on The 1800's Housewife.| The 1800's Housewife
We’ve made some delicious recipes over the last few weeks. Composition Cake, really good Gingerbread, those ridiculously delicious little Lemon Snaps. If you’d told me that Deviled Eggs of all things would end up on my list of favorite recipes from this project, I would have been dubious at best. But dear reader, these are just that delightful. ... The post Devilled Eggs (1877) appeared first on The 1800's Housewife.| The 1800's Housewife
An absolutely delicious 1880’s recipe for scalloped fish. Perfect comfort food for cold weather! Hi friends, I’d originally intended to share a recipe for fish fritters today. But upon more closely examining the recipe within its context, I realized that particular recipe was really written for leftover salt fish, not leftover fresh fish–which is what... The post Scalloped Fish (1887) appeared first on The 1800's Housewife.| The 1800's Housewife
A classic 1800’s recipe for boiled, scraped asparagus. Friends, I cringed when I scraped the asparagus. Then I could’ve sworn the timer was broken, as minutes lapsed in slow motion, until I could rescue the precious stalks from that boiling water. And then I winced again when I had to dip that beautiful toast into the asparagus... The post Asparagus on Toast (1877) appeared first on The 1800's Housewife.| The 1800's Housewife
Hey there, friends. I’m learning so much from this project. Today’s lesson: don’t describe a recipe until you make it. When I told you this lentil soup recipe was coming, I called it “hearty”. When I think of lentil soup, “hearty” is the word that comes to mind. I think of my neighbor’s famous lentil...| The 1800's Housewife
These soft and squishy sugar cookies are delectably addictive! Made with sour cream, they look and taste like a viral 1970’s recipe our grandmothers all copied from each other’s recipe boxes…but they’re pure 1800’s goodness. Dear friends ~ For an easy little recipe, I really tinkered with this one! It’s from a delightful 1877 cook book that... The post Sugar Cookies (1877) appeared first on The 1800's Housewife.| The 1800's Housewife
This delicious alcoholic remedy is worth getting sick for! Made with sweetened fresh blackberry juice, spices, and brandy, it’s worth making just as a special treat. Dear friends ~ Do you remember the passage in Anne of Green Gables, where the girls are allowed to enjoy some raspberry cordial for a special treat, but Anne... The post Blackberry Cordial (1871) appeared first on The 1800's Housewife.| 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
Dear friends ~ I’m suddenly realizing that it’s just three days ’til Christmas, and I actually haven’t shared an 1800’s suggested Christmas Day menu yet. Somehow in my head I’d done that ages ago! I’ve been without properly running water for a couple of weeks now, and won’t be back up and running until Dec....| 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
Made with just five ingredients, this historic Christmas cookie recipe offers a truly old-fashioned taste of the holidays. These caraway-studded little treats are a fun addition to Christmas cookie baskets, and would be a sure hit at any cookie swap! Dear friends ~ When we think of getting into the Christmas spirit, is there anything...| 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
This holiday nut cake from The White House Cook Book is really a spice cake in disguise! Featuring an entire “tablespoonful” of mace, it has a wonderfully old-fashioned flavor that spice cake aficionados will love. Dear friends ~ We’ve been working our way through recipes in the two suggested Thanksgiving Menus I shared recently, from...| The 1800's Housewife
If you only try one 1800’s recipe this Thanksgiving, I’d suggest it be this apple pie from 1845! Dear friends ~ This apple pie recipe is from an 1845 cook book called The New England Economical Housekeeper. It’s one of the cook books that lists a suggested menu for Thanksgiving Day, which I shared in...| The 1800's Housewife
Dear friends ~ Thanksgiving Day is just three weeks from yesterday, can you believe it? This fall has whipped right by, and it’s really boggling my mind that we’re already on the brink of the holiday season, but here we are! If you’d like to celebrate with an 1800’s style Thanksgiving meal this year, today’s...| The 1800's Housewife
If you’re looking for a good 1800’s coffee cake recipe to try, this is the one I recommend. So far, it’s the best-tasting one I’ve tried! Dear friends ~ Just a quick little note this morning, and an easy recipe. Much the way I’ve tried and shared multiple 1800’s recipes for gingerbread (some better than...| The 1800's Housewife
For someone who grew up dreading quiche night, I am surprisingly smitten with this 1881 recipe that’s an awful lot like…fried quiche. It’s one of those quick and easy dishes that could equally suit any meal of the day, from breakfast to supper. Some of these nineteenth century recipes are ones I may only make...| The 1800's Housewife
Earlier this week, while in our small town’s food co-op, I noticed a new product from my favorite local grain mill: graham flour. Immediately, I knew which nineteenth century recipe I needed to try next. In the pages of almost every 1800’s cookbook, I’ve been noticing recipes for a type of breakfast muffin called “graham...| The 1800's Housewife
This 1856 recipe for Soft Gingerbread is richly flavored with molasses and warm spices. Not too heavy, with a perfect crumb. A favorite!| The 1800's Housewife
