Wimbledon UK 1860 – 1928 Feb 1862 The Ladies Guide Stewed Pigeons Take 8 young piegons, cut off the claws and ends of the wings; dress them nicely in a close shape. Place slices of bacon at the bottom of the stew pan, lay the piegons side by side, all with the breast uppermost. Add […]
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Avondale Pennsylvania 1912 November 3rd 1912 Egg Potato Pie 6 to 8 medium potatoes, cooked and mashed 2 tablespoons fat 1 tablespoon flour ½ cup milk 4 hard-cooked eggs 2 tablespoons chopped parsley 3 tablespoons grated cheese ½ teaspoon salt Dash pepper Prepare well-seasoned, fluffy mashed potatoes. Prepare a white sauce of the fat, flour […]
Sheboygan WI 1940’s – 60’s Beef Pot Pie 1 lb. boneless beef stew cut in 1-inch cubes. In Dutch oven brown the meat on all sides in a small amount of hot fat. Slice ½ onion and add ½ clove of garlic, 1 bay leaf, ½ tbsp. salt, ½ tsp. sugar, ¼ tsp. paprika, pepper, […]
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 […]
Avondale Pennsylvania January 8th 1912 NUT CAKES Minnie (good) 2 cups of sugar 1 cup of butter or lard 1 cup of sweet milk 3 eggs well beaten 4 cups of flour, sift into flour 3 heaping teaspoons of B. powder. 6 oz shell-barks finely chopped. Shell-barks are a hickory nut from the middle of […]