33 19th century Recipes

white bread, crusts trimmed and bread torn into pieces, milk, extra lean ground beef (you can use half ground beef and half ground turkey as a healthier option), white onion, finely diced, carrot, peeled and finely diced, celery, finely diced, egg, chopped fresh flat-leaf parsley, chopped fresh oregano (if you don tsp have fresh available, you can use 1 tsp dried oregano, crushed), garlic clove, minced, salt , to taste, ground nutmeg, paprika, fresh ground pepper, all-purpose flour (for dusting), extra virgin olive oil

buttermilk or very sour milk, flour, graham flour or whole wheat pastry flour, cornmeal, dark molasses, sugar, salt, baking soda, raisins or walnuts

old way, make a little crust put in two egg yolks that have been well beaten , milk, cinnamon and sugar, and stir it near the hearth until it thickens., egg yolks, milk, cinnamon, sugar, pie crust

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

yeast dough, for crust homemade or store bought, diced onions, butter or safflower oil, diced slab bacon, eggs, sour cream or yogurt, caraway seeds, yellow peas, salt pork or ham bone, water, onions, carrots, diced into small cubes, bay leaves, savory, salt and pepper

chicken stock, salt and pepper, nutmeg, raw artichoke bottoms (preferably fresh), quartered and cut into thin slivers and topped with some fresh squeezed lemon juice, raw asparagus spears , cut on the bias in 1/4-inch thick pieces, lemon, halved, egg yolks, beaten, shredded green leaf lettuce, coarsely chopped pistachio nuts

healing properties, almond -- contains flavonoids , which act as antioxidants, keeping the body healthy and young, it s rich in vitamin e, which nurtures the blood and is good for the heart., cinnamon - warming , anti-inflammatory, and anti-bacterial, it helps control blood-sugar level., a good martini or, irish cream, heals all ills

french bread (1 to 1.5 cm ), or some slices of coarse bread you cut small rounds from, mozzarella cheese made with buffalo milk of 150 g each, butter, powdered sugar (icing sugar) with 1 tsp ground cinnamon, rose water

cream, white sugar, white wine, freshly-squeezed lemon juice and zest of lemon, grated nutmeg, mint, lemon slice

butter or margarine, softened, beef tenderloin, trimmed, salt, pepper, sherry-mushroom sauce

chopped cooked chicken, chicken broth, divided, uncooked regular rice, hard-cooked eggs, chopped, bacon, cooked and crumbled, salt, pepper