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?
Michelle posted in Writing @ 7:09 am | Viewed 772 times
Margery Says:
I don’t like to cook, but I love poring over old cookbooks. I have one entitled “Confederate Home Cooking” with recipes like “Southern Caviar Salad” and “Cheap Soup - for the Poor”.
Michelle Says:
What’s in the Cheap Soup for the poor? Sounds interesting!
Jill Shalvis Says:
I am cooking challenged, so any recipe that’s EASY would be nice …
Larissa Says:
I have a medieval cookbook that just fascinates me. Everything looks really yucky, but it’s still fun.
The Victorian one sounds cool, too! Are there any good pastry recipes?
Kate Allan Says:
I have a reprint of Mrs Beeton and there are some great stews I’ve tried, and also cakes and puddings which have turned out well.
Suzanne Says:
When I was teaching, we had a medieval fair day and tried out medieval recipes. That was fun! I’m just glad I cook in the days of convenience products!
Mary Says:
I’d like to see a cake recipe. I love bundt cakes.
Michelle Says:
I’ll look and see what I can dig up for you guys. I love the fact that older recipes use the real ingredients. Nothing low-fat there!
Olga Says:
Your book sounds wonderful. I taught myself to cook from the books, all those soups and pies from scratch. Is it any wonder I love microwave now?
Michelle Says:
Kate–would you mind sharing a stew recipe if you get a chance?
As for everyone else–I’m with you. No time to cook from scratch anymore! Though I do love it.
Margery Says:
“Cheap Soup - for the Poor”
Soak a quart of split peas for a day in cold water, and then put them into a boiler with two gallons and a half of water, and two pounds of cold boiled potatoes, well bruised, a faggot of herbs, salt, pepper, and two onions sliced. Cover it very close and boil very gently for five hours, or until only two gallonsof soup remain.”
Uh … exactly how much is a “faggot” of herbs?
Michelle Says:
That’s what I was wondering!!