Apple Toddy
During the holiday season, apple toddy was most often mentioned alongside eggnog.
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Jenny Lind Cakes, Emily Niernsee Cookbook
Baltimore’s Front Street Theatre had undergone “extensive alterations and improvements” in 1850. Carpenters Carnan & Eckert built out a parquet for standing room theatergoers. “Skillful” painter John Delpher was hired to apply a fresh coat of paint. New curtains were hung, and 600 cushioned seats with spring-backs were installed. A decade and a half later,…
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Pot Roast in Cider
Among the recipes in 19th century cookbooks, you’ll often find advertisements for hats and gloves, ovens, groceries, jewelry, horse accessories and more. Between the ads and the recipes, you could get a sense of a gilded life in the city, full of consumer longing and delicious viands. What is easy to forget- especially with the…
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Elizabeth Ellicott Lea’s “Bread &c,” Muffins and Yeast
When I made Elizabeth Ellicott Lea’s French Rolls, I wrote a lot about the historical puzzles of flour and yeast. Despite her wealthy background, Lea’s culinary style is fairly rural. Her book contains a lot of information on bread baking, calling bread “the most important article of food.” She included instructions for baking bread in…
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Vinegar Candy, The Oriole Cookbook
Vinegar is one of those culinary facts of life that existed for thousands of years before being truly understood. (Some probiotics enthusiasts might say that we still don’t truly understand vinegar.) With the ability to sterilize, preserve, and add flavor, vinegar has been made all over the world with as many source ingredients as can…
