Sam Bilton’s book includes over 100 gingerbread recipes! I sampled Scottish Broonie, Swedish Pepparkakor and American Maple Syrup Gingerbread.
Put those pie pumpkins to good use with this simple 19th-century side dish.
A 19th-century Creole recipe for sliced beef tongue encased in tongue broth jelly.
A delicious Victorian-era tea cake with raspberry filling.
A homemade Halloween ice cream recipe from 1891.
Recipes include Milk Lemonade, Sham Champagne, Fish Skin for Coffee and others!
A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
Today’s recipe is an interesting 19th century take on a classic: Gingerbread. Unlike most traditional gingerbread that is dense, dark, and heavy on ginger, this “New York” Gingerbread is soft and fluffy and has subtler flavors. When we think of gingerbread we tend to imagine little crunchy cookies shaped into little men for the Christmas…
Today’s recipe is brought to you by The World’s Fair Recipe Book by J.F. Landis, which featured over 600 recipes for food, medicine, remedies for various human and animal ailments, etc. Because it was published in April of 1893, I would assume it was sold at the Columbian Exposition (“Chicago World’s Fair”) beginning the following…