Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Vintage Cooking From the 1800s - Eggs: In Great Grandmother's Time
    Vintage Cooking From the 1800s - Eggs: In Great Grandmother's Time
    Vintage Cooking From the 1800s - Eggs: In Great Grandmother's Time
    Ebook133 pages1 hour

    Vintage Cooking From the 1800s - Eggs: In Great Grandmother's Time

    By Angela A Johnson

    ()

    Read preview

    About this ebook

    Journey back to the 1800s and discover how people prepared, cooked, and preserved eggs with no modern conveniences. It was a time of thriftiness, resourcefulness, and "making do."

     

    This book provides information, advice, and recipes gathered from various cookbooks published in the 1800s. It will give you a sense of history and an appreciation of what cooking was like in olden times. 

     

    You will learn how to determine egg freshness, to break, separate, and beat eggs, to fry, poach, bake, and boil eggs, and to preserve eggs without refrigeration.

     

    There are recipes for  omelets, soufflés, egg balls, custards, puddings, dressings, sauces, creams, and drinks.

     

    Sample recipes include baked eggs with gravy, Scotch eggs, jam omelet, Swiss soufflé, hollandaise sauce, ham and egg pudding, lemon egg cream, frozen egg nog, and fricasseed eggs

     

    Also included are vintage cooking terms and definitions, along with sources from 1800s cookbooks that were used to compile and create this book.

     

    LanguageEnglish
    PublisherAngela A Johnson
    Release dateMar 28, 2019
    ISBN9781386271130
    Vintage Cooking From the 1800s - Eggs: In Great Grandmother's Time

    Read more from Angela A Johnson

    Related to Vintage Cooking From the 1800s - Eggs

    Related ebooks

    History For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Amish Cinnamon Bread

      Nov 6, 2018

      LIKE THOSE OF many native Midwesterners, my best childhood memories revolve around food. One whiff of the intoxicating aroma of Amish cinnamon bread (also called Amish friendship bread) and I’m instantly transported back to my mom’s kitchen—she spent

      4 min read

    • Article

      Sweet Southern Salad

      Jan 25, 2022

      Sweet Southern Salad
      2 min read

    • Article

      Capper’s Farmer

      Jun 28, 2019

      Have you always wanted to grow tomatoes in your garden but never had enough space? Well, the Tomato Tower is the answer to that problem! The Tomato Tower trains your tomato plants to grow vertical instead of horizontal by weaving the plant through th

      8 min read

    • Article

      Carrot Cake

      Jan 25, 2022

      Carrot Cake
      6 min read

    • Article

      The American Table

      Sep 7, 2021

      The American Table
      1 min read

    • Article

      Comforting Casseroles

      Jun 23, 2020

      Comforting Casseroles
      9 min read

    • Article

      Strawberry Rhubarb Pie

      Sep 28, 2018

      ¾ pound strawberries½ pound rhubarb1 tablespoon vanilla paste1 teaspoon sea salt1 ½ cup cane sugar½ cup cornstarch2 pie crusts (homemade or store-bought) 1 egg3 tablespoons water Preheat oven to 375 degrees. Rinse the strawberries and rhubarb, and

      1 min read

    • Article

      Taste of the South Special Issues

      Oct 26, 2021

      EDITOR Daniel Schumacher MANAGING EDITOR Whitney Durrwachter ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOG

      1 min read

    • Article

      Louisiana Rice Bowls

      Dec 3, 2019

      Louisiana Rice Bowls
      6 min read

    • Article

      Think Inside the Box

      Mar 21, 2023

      Think Inside the Box
      5 min read

    • Article

      Brunswick Stew

      Nov 23, 2021

      Brunswick Stew
      2 min read

    • Article

      Simple Shrimp Boil

      Mar 22, 2022

      Simple Shrimp Boil
      1 min read

    • Article

      Apple Butter

      Jul 13, 2021

      Apple Butter
      5 min read

    • Article

      Say Cheese!

      Nov 23, 2021

      Say Cheese!
      3 min read

    • Article

      Chili Time

      Jul 25, 2023

      Chili Time
      6 min read

    • Article

      The Diet Showdown

      Feb 12, 2019

      The Diet Showdown
      9 min read

    • Article

      Sedish Boodram Wilkerson

      May 30, 2023

      Sedish Boodram Wilkerson
      6 min read

    • Article

      Don’t-Miss Doughnuts

      Dec 6, 2022

      Don’t-Miss Doughnuts
      7 min read

    • Article

      Creole Cream Cheese

      May 30, 2023

      Creole Cream Cheese
      4 min read

    • Article

      Granny’s Pink Rice

      Jan 24, 2023

      Granny’s Pink Rice
      2 min read

    • Article

      NOVELTY Treats

      May 28, 2019

      NOVELTY Treats
      5 min read

    • Article

      Cream Of The Crop

      Jul 12, 2022

      Cream Of The Crop
      1 min read

    • Article

      Lemon Aioli

      Sep 7, 2021

      Lemon Aioli
      1 min read

    • Article

      Bowls of Goodness

      Aug 24, 2021

      Bowls of Goodness
      4 min read

    • Article

      Party Starters

      Apr 26, 2022

      Party Starters
      7 min read

    • Article

      How To Be A Good Cook: Book Reveals The Four Basic Factors You Need To Know About

      Jan 22, 2018

      Samin Nosrat asks us to read Salt, Fat, Acid, Heat (2017) in a certain way. "I recommend that you start by reading it through from beginning to end." Who does that with a cookbook? Most of the time I scan them, looking for subjects, ingredients and r

      2 min read

    • Article

      Master Meringue

      Jan 25, 2022

      Master Meringue
      2 min read

    • Article

      Baking Basics

      Oct 26, 2021

      Baking Basics
      2 min read

    Related categories

    Reviews for Vintage Cooking From the 1800s - Eggs

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Vintage Cooking From the 1800s - Eggs - Angela A Johnson

      1

      Cooking in the 1800s

      When people cooked food, they used either an open hearth fireplace (early part of the century) or wood burning stove.

      When Using an Open Hearth, cooks used small piles of embers, ashes, or coals, rather than making a large fire.

      A kettle could be hung on a pole built into the fireplace and used to make soups.

      A Dutch oven (pot with a fitted lid) was placed near the edge of the fire and sometimes coals were placed on the lid to provide more heat, like in an oven.

      A spit could rotate a large piece of meat so it heated evenly on all sides.

      A gridiron was used to grill fish or meat.

      A tin kitchen or roaster was a reflector oven placed near the edge of the fireplace. The surface of the tin reflected heat back from the fire onto the food, which made it more efficient than cooking over an open flame.

      When Using a Wood Burning Stove, cooks had to learn what type wood would provide the heat they needed and how long it would burn.

      Cooking times were sometimes included, but often just said cook until done.

      Cooking in the oven was a challenge. Since oven thermometers had not been invented yet, recipes for baking had no exact temperatures or cooking times.

      Oven temperatures were sometimes referred to as slow moderate, or quick/hot. One way to test your oven's heat was to put your hand in it and count how many seconds you could safely hold it there.

      A slow oven was about 200-300 degrees Fahrenheit and you could safely hold your hand in it for 60 seconds.

      A moderate oven was about 350 degrees Fahrenheit and you could safely hold your hand in it for 45 seconds.

      A quick or hot oven was about 400-450 degrees Fahrenheit and you could safely hold your hand in it for 35 seconds.

      Some recipes didn’t provide any temperature guidance at all. They assumed you’d know your own oven well enough to know how long and at what temperature to cook.

      2

      About Eggs

      VARIETY OF EGGS

      The eggs of the turkey are almost as mild as those of the hen and pronounced the best in flavor.

      The egg of the goose is large, but well-tasted.

      Ducks' eggs are usually so strongly flavored that, plainly boiled, they are not good for eating. They answer, however, very well for various culinary preparations where eggs are required such as custards, &c.

      Being so large and highly-flavored, one duck's egg will go as far as two small hen's eggs. They make whatever they are mixed with exceedingly rich and are also are admirable when used in puddings.

      Eggs of the common hen are most esteemed as delicate food, particularly when new-laid.

      Guinea-fowl eggs are smaller and more delicate than those of the hen, and keep well on account of their thick shells.

      THE QUALITY OF EGGS

      The quality of eggs is said to be very much affected by the food of the fowls who lay them. Herbs and grain together make a better food than grain only. When the hens eat too many insects, the eggs have a disagreeable flavor.

      THE VALUE OF EGGS

      Whatever else you may economize in, do not limit your family in respect to eggs. They are nutritious and cheaper than meat. They should be used freely by all except those who know they cannot digest them.

      Using freely does not mean their unnecessary or extravagant use in rich cakes, custards, etc.

      Though a type of perfect food, eggs are not intended to be eaten exclusively, any more than other foods. They are one of the most highly concentrated forms of food and being wholly destitute of starch, should be eaten with bread or rice.

      Eggs in general are considered most easily digestible when little subjected to the art of cookery.

      The lightest way of dressing them is by poaching, which is effected by putting them for a minute or two into brisk boiling water. This coagulates the external white, without doing the inner part too much.

      What is generally termed a hard-boiled egg is not easily acted upon by the digestive juices, and any other manner of cooking by which the albumen becomes hardened and solid offers great resistance to digestion.

      The time required for the digestion of a perfectly cooked egg varies from three to four hours.

      EXTERIOR CONDITION OF EGGS

      Clean eggs are the most desirable, but it is not advisable to wash eggs that are to be kept for even a short time. Washing them removes the natural coating that helps to prevent the entrance of bacteria.

      However, as it is necessary that the shells be perfectly clean before they are broken or before the eggs are cooked, the eggs may be washed or wiped with a damp cloth immediately before using.

      When eggs are discolored from laying on the ground, wash them first in strong vinegar, and then in cold water, and wipe them dry on a soft towel.

      BUYING EGGS AT THE MARKET

      If eggs of the best quality are desired, medium-sized ones that are uniform in size and color should be selected.

      With regard to shape, they should have a comparatively long oval shell, one end of which is blunt and the other a sharp curve.

      The difference in the color of the shells, whether white or brown, is not of great consequence.

      3

      Egg Freshness

      CONDITION OF EGGS

      The Proper Condition of Eggs ~ Nothing is more offensive than eggs in a state of decomposition. It is very important that every person should know how to detect them (especially in the winter).

      If the eggs are kept under the proper conditions, they will not actually spoil for a long time. Eggs kept in a clean, cool space do not deteriorate under a month.

      Even after that, thus well kept, they answer for cake making, puddings, and so on. But they have an ungodly affinity for taints of almost every kind. Hence, keep them away from such things as onions, salt fish, things in brine generally, or any strong, ill odors.

      No egg should be used for culinary purposes with the slightest taint in it, as it will render perfectly useless those with which it has been mixed.

      Eggs that are purchased and that cannot be relied on should always be broken in a cup, and then put into a basin. By this means, stale or bad eggs may be easily rejected, without wasting the others.

      Freshly Laid Eggs ~ When eggs are freshly laid, the shell is covered with a substance called bloom, much like that of a thin lime coating deposited in a pan after water boils. This coating disappears gradually as the egg is exposed to the air, but as long as it remains, the egg may be considered as fresh and germ-proof.

      A fresh egg feels heavy in the hand and is semi-transparent before the light. Apply the tongue to the large end of the egg, and if it feels warm, it is new and may be relied on as a fresh egg.

      Do not use an egg till it has been laid ten hours, as the white does not become set or thick till then and cannot be beaten stiff.

      Eggs for poaching or boiling are best when thirty-six hours old.

      Eggs should be kept in a cool, not cold, place and handled

      Enjoying the preview?
      Page 1 of 1