Recipes Tried and True, an 1894 Cookbook
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. Try at your own risk.
A collection of cheese recipes from "Recipes Tried and True," 1894.
Insight into how the 19th century American housewife prepared vegetables, from "Tried and True," an 1894 cookbook.
Puddings prepared 19th century style -- from "Tried and True," an 1894 recipe book.
"There are plenty of women capable of choosing good husbands (or, if not good when chosen, of making them good); yet these same women may be ignorant on the subject of making good pie. Ingenuity, good judgement, and great care should be used in making all kinds of pastry."
More 19th century recipes, and a quote from the section on salads:
It is said that "Any fool can make a salad," but all salads are not made by fools. "Mixing" comes by intuition, and the successful cooks use the ingredients, judgment, and their own tastes, rather than the recipe.Soup recipes give some insight into home life in the 1890s. From the preface to the soup section of this 1894 cookbook: "One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box!"
