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?”
- The Horsford Cook-Book (paperback)
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The Horsford Cook-Book is a circa 1877 pamphlet from the Rumford Chemical Works, and advertising Horsford Acid Phosphate. “Containing practical recipes for making superior bread, biscuit, cakes, pastry, &c.” (Jerry Stratton)
- The New Centennial Cook Book (paperback)
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Facsimile of a ca. 1881 cook book from L. E. Brown & Co. to accompany their Centennial line of baking pans.
