|not my copy!|
One of my favorite things to take note of are the recipes. Often, when writing, I haven't the faintest idea of what to feed my characters, but this little book has plenty of decent (historically accurate) ideas.
Anyways... thought I might share some 130 year old recipes
BTW: did you know that in 1883, a Godey's Lady's Book subscription cost $2.00 a year?
Slice some cold potatoes, and sprinkle over them a little finely chopped parsley and onion. Mix a dressing with the proportion of two spoonfuls of oil to one of vinegar, add mustard, pepper, and salt to taste, mix well together and beat with a fork until it becomes creamy, then pour over the vegetables. Bottles anchovies may be added to this, when it becomes anchovy salad.Cold boiled potatoes,Onion,Vinegar,Salad oil,Mustard,Pepper,Salt,
Odds and ends of meat,Save the trimmings and coarse bits of your roasting pieces, also the bones, and to every two pounds put a quart of water; when it comes to a boil set it back from the hot fire, where it will simmer six hours, then add herbs and seasoning; cook two hours longer, strain, and put in a cool place; in the morning skim off the fat. This can be used to make any kind of soup or sauces, and is very convenient to have on hand, as it really costs nothing - the spice is sufficient for a gallon of stick.
Six whole cloves,
Twelve whole peppers.
A thick steak,Partially fry a thick beefsteak with an onion; then roll it up, put it into a stew pan with a little stock or gravy, add three cloves, some slices of carrot, turnip and onion. Put it in the oven for an hour, then thicken the gravy with flour and butter, season, add a spoonful of mushroom catsup, and serve.
Carrot, turnip, and onion.
One quart of flour,Take one quart of flour and mix with it two teaspoonfuls of soda, then add two tablespoonfuls of butter, and half a teaspoonful of salt; moisten the mixture gradually with one pint of sweet milk, roll out, cut in round cakes, and bake in a quick oven.
Two tablespoonfuls of butter,
two teaspoonfuls of soda,
One pint of milk,
Half a tablespoonful of salt.
Pound Seed Cake
One pound of butter,Rub the butter and sugar together until they are beaten to a cream; then add one pound of flour well dried, eight eggs (yolks and whites beaten separately), and caraway seeds to taste. Mix the ingredients, and beat all well together for one hour. Put the batter into a tin cake-mould lined with paper and well buttered. Bake in a moderate oven.
One pound of sugar,
One pound of flour,
Caraway seeds to taste.
One quart of cream,Whip one pint of cream stiff, and put it on a sieve; boil the remaining pint with the yolks of the eggs, well beaten; sweeten, and flavor with vanilla; put into the insinglass dissolved, and set it on the ice. When it begins to thicken, stir in the whipped cream, a spoonful at a time; put into a mould and keep it one the ice.
Yolks of four eggs,
Quarter of a pound of sugar,
Half ounce of isinglass.
I suppose I'll be the first to admit I only use about maybe a fourth of these measurements to this day, but its rather interesting to see the way they used to phrase things. Now, I can't promise that you will be able to decipher these recipes and make them yourself, but if you're a writer, some food might spice up your writing.
Whatever you do with it! I wish you luck!