Homebaked Research

One of my favorite reference books is a reprint of an 1885 Cooking School book. I love reading old cookbooks. To me, it’s a way of seeing into the past lives of women. Nowadays, women want quick and easy dinners that can be prepared in 30 minutes or less. Back then, cooking was much more complicated.

There is an entire section devoted to selecting meat from the butcher. She describes each portion of the cow and which part is good for steak, for stews, etc. and particularly how to know if the meat is fresh or not. Nowadays, since our meat is sealed up with an expiration date, we don’t have to worry about it. But in order to have their beef, Victorian women had to practically be surgeons. The author describes the muscles of the cow, and how to trim around certain bones. It’s amazing. Apparently, if you press your finger into the meat and your thumbprint remains, it’s not fresh.

In terms of recipes, some of the measuring implements are interesting, too. She describes using one salt spoon full of marjoram, thyme, etc. I’ve seen a salt spoon before, in an antique silver set. I’m guessing it’s about half a teaspoon or somewhere in that neighborhood.

Are there any types of recipes you all would be interested in seeing?