Similar to our American hamburgers, German frikadellen are flat and pan fried. They are also a close cousin to our meatloaf because they have a variety of herbs and spices and use milk, eggs, and breadcrumbs as a binder. Ingredients Use Up Leftovers Traditional frikadellen use up leftover meat, traditionally veal or lamb, but beef…
I love this article and video about puffed eggs from Colonial Williamsburg’s historic food blog. I’ve eaten eggs many ways for many meals, but I haven’t seen eggs made this way before! Eggs weren’t just for breakfast in the 18th century. In fact, they were often a side dish to a meal, and not just…
This group of interesting coffee recipes was published in the November 15, 1915 edition of the Daily Public Ledger in Maysville, Kentucky. We think of coffee as being that hot or iced drink that gives us the necessary kick in the morning to get moving … or, maybe that kick to get through the mid-afternoon…
You probably have concluded that I have an attraction to “old” cookbooks and cookbooks about “old” food. I have always found the cookbooks are one of the best ways to peak into history and learn about the daily life of our ancestors … certainly of our female ancestors. I picked up this little gem online…
When I was a little girl, portraits of my dad’s grandparents and great grandparents hung on the wall outside my bedroom. These are from the early 20th century and earlier … a time when it wasn’t appropriate to smile in photographs like it is today. These portraits scared the crap out of me! Especially the…
I must confess, I have an addiction to cookbooks, especially those published in the 19th and early 20th century. I love how they are written – the language is beautiful – and they are so simply done. The recipes and the narrative around them give us a glimpse of what life was like during a…