Vintage Recipes and Cookery

When I was young, the only ways my mother served peas was fron a can. Although frozen vegetables were available, maybe they cost too much or we didn’t have the freezer space. Most of the recipes below are for fresh peas, although the last three are for dried peas. I especially like the recipes for Pea Griddle-Cakes and Oatmeal and Peas. RECIPES BELOW FROM 1800s COOKBOOKS GREE...

It sure was a lot of work making candy in the 1800s. There were no electric mixers to help beat the sugar mixture, and you had to learn how to boil it into a syrup with just the right consistency. The recipes below are from “The Whitehouse Cookbook (1887) by F. L. Gillette and Hugo Ziemann.” Click here to access the cookbook for free on the Project Gutenberg website. RECIPES ...

A cordial (liqueur) is a sweetened alcoholic beverage made from a distilled spirit, and sweetened with various fruits and spices. Most cordials aren’t aged long. In the 1800s, some cordials were also used as family medicine. A few of the cordial recipes below are rather unusual. INFORMATION BELOW FROM 1800s COOKBOOKS MINT CORDIAL Pick the mint early in the morning while the d...