When I was a wee lass, my mother had an old cookbook that I loved to look at. I read it like a novel, running my fingers over the badly-cracked spine as I read about sweetbreads and wondered what they were.
As I got older, I learned at my grandmother’s elbows as she stood and I kneeled on a chair in her kitchen, rolling up meatballs and watching them sizzle in the frying pan.
As many books slide into public domain, I snatch at the cookbooks, laughing at some things, cringing at others.
I’ve been wanting to make some historic recipes for a long time, but something held me back. But I like hobbies, and I’m in need of a new one, so why not this?
My friend The Amateur Domestic Goddess is beginning her journey through the Good Housekeeping Cookbook of 1963. If possible, I wanna get more historic.
I might skip around in cookbooks. I have many to choose from, and some are just one theme, so we don’t want to get in a rut!
Some ground rules:
1. There will always be pictures of what I make.
2. I will attempt at least a bite.
3. I will not make a recipe if it’s out of my budget. If the ingredient is a bit pricey, I might see if I can do a few recipes with it, so as not to waste money. At any rate, I’ll still post the recipe.
4. I do not do organ meats, so don’t expect any of those to crop up here.
5. I will try to make at least one item a week. We’ll see how that schedule goes!
Won’t you join me in my culinary adventure?
The Historic Oven 