Vintage Ladies' Guide to Food Page 2
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12
Bouillon: The Kitchen's Little Secret
Pronounced “bwee-yohn” in the original French, bouillon is a versatile stock that adds depth of flavor.
Old-Fashioned Applesauce
Rich in pectin, applesauce aids digestion.
A Thousand Ways to Please Your Husband: A 1917 Guide
A Thousand Ways to Please a Husband was published in 1917, and offers new wives a guide to entertaining and homemaking.
A Hearty Steak and Kidney Pie
We share a recipe for English Steak and Kidney Pie, which involves preparing beef kidneys by browning them with steak and onions.
Uncover the Secrets of Traditional Cuisine with Cock-a-Leekie
Cocka Leekie dates back to the 14th century.
Easy Moules Marinières
The name Moules Marinières literally translates to Mariner-Style Mussels.
Rediscovering Russia's Culinary Heritage
As we delve into the nostalgia of bygone eras, let's not overlook the simple pleasure of food.
Unearthing a Culinary Gem: Green Tomato Soup
We’re sharing a recipe for a creamy tomato soup, this time with green tomatoes, rather than fully ripe ones.