food from the 1850's?

Question

does anyone know any sites that have recipes for specific decades. i have to cook something for a decade project for the 1850s but all the websites i find have things like potato chips and not things you can cook. and the sites have the food but not recipes.

the reason i need internet sites is that i need the recipe before friday so i can present it to my group members for their approval

Answer 1

At home, I have an OLD cookbook with the date '1887' in it (but I don't know if it is older than that). If you would be willing to wait until Monday, I could get you some of the recipies, home remidies, or "advice" printed in it. Most of the recipies call for odd ingredients, wild game that might be hard to find nowadays, or even ways of preparing the meal that we dont use today (use your imaginaion). I'll keep a watch on this question for a response so I can contact you by email, because the email associated with this account name is inactive.

EDIT: Well, I just found out that I will be heading home tomorrow instead of Monday. My offer still stands, and you'd get your recipe on time.

Answer 2

1850s Food

Answer 3

Here are a couple of recipes from different regions that all date back to the 1850's:

Texas Camp Bread

(Original cowboy bread of the famous King Ranch, circa 1850's)

10 Cups flour
3 tsp salt
4 tsp black pepper
1 tsp sugar
1 T lard
4 ¼ Cups water (or update to: 4 C water & ¼ C evaporated milk)

Sift and mix ingredients together. Use lukewarm water -- dough is rather dry. Let dough set for 20 to 30 minutes.

Roll out into ¼" to ½" thin rounds and cook in a hot (bacon) greased, cast iron, skillet or Dutch oven. Prick with fork and turn when browned.

(Recipe can be cut in half.)

1850'S SUCCOTASH NATCHEZ STYLE

1 lb. baby lima beans (fresh or frozen)
Salt pork (can substitute chunks of bacon or ham, but taste will not be authentic)
1 chopped onion
1 clove minced garlic
4 to 6 ears sweet corn
1/4 c. butter
Heavy cream
Salt and pepper to taste
Tabasco

Cook beans in water seasoned with salt pork, onion, and garlic until done. The water should cover the beans by about 2 to 3 inches. Cut corn off the cob and saute' in butter in heavy skillet.

Drain beans, reserving liquid. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tabasco. Simmer for an additional 15 to 20 minutes. Serves 4 to 6.

Answer 4

The food Network channel had a special on preparing meals from the 1850's.
I think it was on Sunday. Dinner Impossible was the name of the show.
http://www.foodnetwork.com/food/show_ie/episode/0,3151,FOOD_28496_48858,00.html

The challenge was to use the equipment and preparation method of the time as well.



The had stews, meat pies and food that was in season.

It really depended on the region and the availablity of the food.
If you were in a covered wagon you would be eating differently than if you were going to college in Boston

Answer 5

I think in the 1850's they were pretty big on pizza delivery, lot's of chef boyardee, and whatever the local supermarket had on hand.

Answer 6

how much time do you have? check out a book store and see if you can find the "Little House on the Prairie Cook Book" Tons of recipes from just about that time period (perhaps a little earlier.) If you don't have time to do that, I would suggest going for something like apple turnovers they were made frequently during that period. Hope that helps!

Answer 7

See the recipe sections of http://etext.library.adelaide.edu.au/b/beeton/isabella/household/

It's an on line version of Mrs Beetons Book of Household Management

Answer 8

You could make butter..... also

Interesting side note. Did you know that Commercial Baking Powder was created by the grandfather of Vincent Price? Vincent was an actor in the middle of the 20th century. Look him up, a really interesting guy.

Answer 9

Try the Food Timeline
http://www.foodtimeline.org/

Answer 10

i don't know the website, but beans, bacon and coffee were staples. so was wild meat, deer squirrel rabbit etc, mostly fried in lard or broiled over a fire