From The Olde Cookery Book
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Welcome to The Olde Cookery Book
Went out shoping for my tax return yesterday. Found two "new" books of which one looks pretty interesting as it can be tied to a "real person". Obviously Charlotte Silfwerskiöld bought and used "Handbok wid den nu brukliga Finare Matlagningen..." on May 2 1837. I'll do some basic research on that (my holiday starts today) and will add some of her favourite recipes (according to stain pattern :) ). Edit: unfortunately it turned out some pages were missing from it, cut out, so I got a replacement (actually a nicer copy).
Oh and I don't know either what's up with the borked images :( I'll look into it.
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Recent changes:
- 2009 06 20 Recipe and menu section from Handbok...
- 2009 06 18 A couple of recipes from a new source
- 2009 06 06 A new intro text
- 2009 04 07 Started adding a few Egg recipes.
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Adventures in Historical Cookery is the accompanying blog for all things historical cooking. We'll try to write a bit about the content of the site there. You can subscribe to the RSS channel if you like. The Olde Cookery Book is dedicated to collecting pre-1900 cooking & home brewing recipes. Read more about the history of the site and find contact info.
tOCB background
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| The origin of potatoe chips
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| The origin of the potatoe chip is usually tied to Cornelius Vanderbilt, Moon Lake Lodge and George Crum. But is it necessarily so?
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| Read more....
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Did you know...
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| Cochineal
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| Cochineal is a traditional red dye of pre-Hispanic Mexico. This precious dyestuff was obtained not from a plant, but from an insect that lives its life sucking on a plant. The host plants are the flattened stems (pads or cladodes) of certain prickly pear cacti (platyopuntias, Opuntia), especially the species called nopales. The insect produces carminic acid which deters predation by other insects. Carminic acid can be extracted from the insect's body and eggs to make the dye. Cochineal is primarily used as a food colouring and for cosmetics.
Cochineal (Coccus cacti L.), is a New World species that grows on cactus. It was first imported to Europe about 1545, and rapidly replaced kermes as a coloring agent. Cochineal is still used for red and pink food coloring, as well as for cloth dye, and was used medicinally to treat whooping cough; it also has many manufacturing uses.
Twigs hosting the insect clusters, called stick-lac, are collected and crushed. This matter is then boiled in water to separate the color from the detritus and resin. (The resin becomes shell-lac, or shellac, and items coated with shellac are lacquer-ware.) The colored water is then evaporated, leaving a powder that is used for cloth dye and food coloring... The word lac has also come to mean the color scarlet or crimson.
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Some of the latest recipes
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Some of the latest bills of fare
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