There really isn’t a lot of rhyme or reason to the organization in this book. We go from pudding to catsup to cream puffs. I suspect that after the lady originally set up her book in school – it was organized by food type – she fell behind in organizing and just decided to capture … Continue reading
Here’s another recipe for catsup. In this instance, the catsup seems like it will have more of what we consider to be a “traditional” flavor. It includes mustard, salt, red pepper, etc. Does anyone know how large a “salt bag” was? The recipe wants us to put certain spices into a salt bag and I … Continue reading
I admit, I’m not a fan of tapioca. I know lots of people love it, but it just never clicked for me. Doing some research led me to discover there are two preparations for tapioca and both result in what Americans think of as pudding – a creamy, soft dessert. It can be served warm … Continue reading
Cottage Pudding was a tremendously popular dessert in the second half of the 19th century. Apparently it was originally devised or published during the 1860s, with popularity growing until it appeared in the 1896 Fannie Farmer cookbook. As we have previously learned, “pudding” doesn’t necessarily mean the dish is a soft and squishy milk based … Continue reading
Not to be confused with celery, rhubarb is a pink, stalk plant in the vegetable family. The use of rhubarb originated in medicine, but some time in the 18th century, people started using it in the kitchen as well. It has a strong, tart taste which leads it to most often being prepared with sugar. … Continue reading
Gram's Recipe Box 