1800's foods Daily Calendar Recipes admin 5 years agoNovember 23, 2021

February 5th, 1875 Gingerbread, & 365 days of Special Recipes from 1900/1903

365 Recipes from 1900 & 1903

This series of recipes are from two little books that have 365 recipes, one for every day of the year, from 1900 and 1903. The first is;

365 Dinner Dishes: A Dinner Dish for Every Day of the Year.

Selected from Table Talk, Good Housekeeping, Boston Cooking School Cook Book, and Others, 1903.

365 Desserts: A Dessert for every Day of the Year.

Selected from Marion Harland, Mr. Lincoln, Good Housekeeping, Table Talk and Others, 1900.

5^th – Beef’s Heart Stewed. 1903

Wash the heart and cut into inch length pieces. Simmer for ten minutes in just enough water to cover. Add salt to draw out the blood; as the scum rises take off. Take out the meat and strain the liquor. Put into a saucepan a chopped onion, a little chopped parsley, and a few stalks of celery chopped, salt, pepper, and a tablespoonful of butter. Add the liquor and simmer until tender; thicken with a little browned flour.

Apple Manioca Pudding. 1900

Soak 2 tablespoonfuls of Manioca in the dish in which it is to be baked; add 2 tablespoonfuls of sugar and let it soak 15 minutes; pare and core 4 good size apples; fill with sugar and ground cinnamon; put them in the manioca and bake until the apples are done. Serve warm, not hot.

Burlington Vermont 1875

February 5th 1875

Gingerbread – Three cup molasses, one and one-half cups boiling water, one cup butter, one tablespoon of saleratus; flour enough to roll out; roll thin; cut in square and bake in a shallow pan. From Providence, R. I. and signed M. E. W.

Saleratus – From the Latin sal aerates, meaning “aerated salt”. A precursor to baking soda, it hit the market in 1840 and was a chalky powder used for the chemical leavening needed to produce carbon dioxide gas that gives the rise in your baked goods. It was made by adding carbonic acid to pearlash, changing the potassium carbonate into potassium bicarbonate.

It had replaced pearlash as the choice of leavening by 1850 but was soon replaced by baking soda in 1860; although baking soda was also called saleratus for a while; I have found recipes into the early 1900’s using the word saleratus instead of baking soda.

To substitute; per 1 teaspoon of saleratus, 1 ¼ teaspoons of baking soda.

https://www.cooksinfo.com/saleratus

https://en.wikipedia.org/wiki/Sodium_bicarbonate