Negative Space: nineteenth century
- A Centennial Meal for the Sestercentennial
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How did Americans in 1876 celebrate the centennial culinarily? Some of their recipes are surprisingly modern, and some are unique flavors worthy of resurrecting.
- Mrs. Winslow’s Domestic Receipt Book for 1876
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If this is what people were eating in 1876, they were eating very well. From coconut pie to molasses gingerbread to tomato jam, these are great recipes—albeit requiring some serious interpretation.
- The New Centennial Cook Book
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Over 100 Valuable Receipts for Cakes, Pies, Puddings, etc.… borrowed verbatim from other cookbooks.
- Quiet ovens and Australian rice shortbread
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What is a quiet oven? How do we translate old recipes? Executive summary: 325°; very carefully. Plus, two Australian recipes for rice shortbread as a test of my theory.
More Information
- Mrs. Winslow’s Domestic Receipt Book for 1876 (paperback)
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Contains ca. 1875 recipes for cakes, puddings, pies, relishes, pickles, preserves, and more! (Mrs. Charlotte N. Winslow)
- The American Kitchen Range, from its Origins through the Civil War
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“When did what became the dominant cooking stove type in late 19th and 20th century America first become common? And how did it develop and attain its mature form?”
- Three Decks—Warships in the Age of Sail
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“Three Decks has grown to become the premier web resource for researching naval history during the Age of Sail. Three Decks features detailed information on vessels, crew, shipyards, dockyards, naval actions, geographical locations and much, much more including background details on the ranks, appointments and the nations involved.”
- 1846: When Baking Changed Forever
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“From 1700 to 1850 food changes in a tremendous way. The kind of cooking, the techniques, and even the ingredients. You see these changes showing up in baking and specifically in the pinnacle of the baking art and that is cakes.”
