Authentic recipes and housekeeping tips, shared from nineteenth century cookbooks & housekeeping manuals. We're eating well, 1800's style.
LEMON SNAPS, a delightful cookie recipe from 1881
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{Editor's note: In Sunday emails, I've been writing in the voice of my "living history project" alter-ego, Florence. It's the approach you'll find on most of the blog posts, and I'm trying it on for size here in the Sunday edition of our daily newsletter. You'll hear from me like usual tomorrow. Until then, Anna} My dear Hattie - Received your letter this week, and smiled to hear you so warmly remember the cookies I served, during your last visit to us. Was that really two months ago already? With four little ones, I am often making cookies--usually jumbles. But since you mention the taste of lemon, I am sure it is Lemon Snaps that you remember so fondly. I am happy to share it with you, and have copied out the recipe, which you will find enclosed. These are easy to make and keep well. Have your oven very hot, and be cautious not to add too much flour. I find that one cup plus two tablespoons, and a very little more for rolling, is enough. One tea-spoon lemon essence flavors them nicely. This is from Practical Housekeeping, which I use more than probably any other cook book. We roasted the last of the turkeys from last summer's hatchings today. I had intended to save him for when Alice comes to visit next month, but the big fellow had chased poor Thomas so many times lately, that I decided that enough was enough. So we all enjoyed the special treat of an excellent turkey dinner. Thomas most of all, I think. How exciting to read in your letter about your gardening plans for spring, now that you are at last settled in your own home and yard. Of course I would be more than happy to offer whatever little suggestions and tips may be helpful, as you make your plans. Enclose a sketch with the layout of the house and yards in your next letter if you can, and I will be glad to help. Ever your affectionate cousin,
{MODERN BAKING NOTES: Roll the dough thin, like pie crust--about 1/8 inch. Bake on un-greased tins, at 420°, until golden brown around the edges. 5-6 minutes should do it!}
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113 Cherry St #92768, Seattle, WA 98104-2205 |
The 1800's Housewife
Authentic recipes and housekeeping tips, shared from nineteenth century cookbooks & housekeeping manuals. We're eating well, 1800's style.
Sweet Potatoes From Miss Parloa's New Cook Book and Marketing Guide, 1881 {Editor's note: I'd promised lentil soup, but forgot today's is a Sunday newsletter, where I where I write in the voice of my "living history project" alter-ego, Florence. Since I want to gush a bit from a modern perspective about that cook book, I'm saving it for tomorrow (when I'll show up in your inbox like usual), and we'll enjoy some simple sweet potatoes today. ~ Anna} My dear Hattie - Received your letter, which...
Composition Cake From the Snow White Cookbook, 1892 Hey there, all - Composition Cake seems to have been, in many ways, a bit like today's chocolate chip cookies. Every cookbook has a recipe for it, and they're all a little different. Let me tell you, the Composition Cake I made yesterday, from an 1892 recipe, deserves a country fair blue ribbon. It is just that good. Slightly crackly on the top, a nice crumb throughout, and with a lovely combination of spices and raisins. I hope you enjoy it...
Blackberries as Medicine From The American Frugal Housewife Hi Friends - Welcome to our first go at a 'Tuesday Tips' email. I thought it would be fun to punctuate our daily recipes with a nineteenth century housekeeping or gardening tip each week. Yesterday, as I was searching for a recipe, I was amused to find a recipe for Blackberry Jam in a cookbook chapter titled, "Medicinal Department". Then a short while later, I came across a paragraph written by Mrs. Child in 1832, extolling wonderful...