Negative Space: nineteenth century
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- 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.
- The Centennial Cook Book and General Guide (ebook)
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“Embracing modern cookery, in all its arts, family medicines and household remedies, farming hints and complete farriery, events of the last century… a little souvenir of our nation's Centennial Birthday; something that may be retained by future posterity as a memento of the grand celebration in this Centennial Year, 1876.” (Mrs. Ella E. Meyers)
How did Americans in 1876 celebrate the centennial culinarily? Some of their recipes are surprisingly modern, and some are unique flavors worthy of resurrecting.
Over 100 Valuable Receipts for Cakes, Pies, Puddings, etc.… borrowed verbatim from other cookbooks.
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.