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Various eggplant recipes have been passed down to us.
the first is one inherited from the late Morena:
you cut it into slices and throw them into the main dish
for that is how she was taught her by…
Contributor:
Unknown
Date:
16th Century
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Take 18 oz. of wheat flour, 18 oz. of butter, 18 oz. of sugar, 1/2 oz. of yeast, 3 eggs and 2/3 of a cup of hot milk, 5 1/2 oz. of finely chopped succade [candied citrus…
Contributor:
Sara Vos
Places:
Amsterdam, Netherlands
Date:
1903
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To make chocolate, coffee, and milk you will need the following utensils:
A pan, galvanized on the inside, or a saucepan made of coarse tinned zinc with two iron…
Contributor:
Ephraim Raskin
Places:
Warsaw, Russian Empire
(Warsaw, Poland)
Date:
1912
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It is a not a simple cookbook that I am presenting herewith to my sisters in faith, although most room is given to the “kitchen.” This book of Cooking and Home Economics [Koch- und…
Contributor:
Flora Wolff
Places:
Berlin, German Empire
(Berlin, Germany)
Date:
1888
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Nothing contributes more to the elegance and refinement of a lady’s appearance than delicate hands; and it is surprising how much it is in the power of all, by proper care and attention, to…
Contributor:
Judith Cohen Montefiore
Places:
London, United Kingdom
Date:
1846
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Public Access
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Get a calf’s head, with the skin on, but cleaned from the hair. Half boil it; take all the meat off in square pieces; break the bones of the head, and boil them in some good veal and…
Contributor:
Esther Levy
Places:
Philadelphia, United States of America
Date:
1871
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Mildred Lubritz Covert was born in uptown New Orleans in 1927 and ate a rich mix of eastern European, creole, and African American foods throughout her childhood. She later chronicled this cuisine in…
Contributor:
Marcie Cohen Ferris
Places:
Chapel Hill, United States of America
Date:
2005