Historic Recipes for Modern Kitchens
All of the recipes in this book are authentic 19th century recipes sourced from antique cookbooks and adapted to make them simple to prepare in any modern kitchen.
For each recipe, the original recipe is included along with the modern adaptations for standardized measurements, oven temperatures, etc.
The ingredients in these recipes are old-fashioned, traditional foods with an emphasis on natural and organic produce, humanely-raised animal products, and properly-prepared grains.
With This Cookbook You'll Learn . . .
- How to source traditional ingredients and how to make substitutions for ingredients that may be difficult to find.
- How to prepare old-fashioned staples such as soups made from homemade broth and easy, overnight sourdough bread.
- How to make historic favorites such as buttermilk biscuits, apple pandowdy, and Concord Spy cake.
- Why 100% whole wheat flour is not as traditional as it may seem.
- How to follow your intuition rather than having to always rely on precise measurements
- How to convert antiquated old recipes to modern recipes so you can bring your family heirloom recipes back to life again.
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* This book is a pdf download. You will not receive a physical product.
Here's What's Included:
- This cookbook includes 40 authentic 19th century recipes with both the original 19th century version of the recipe as well as the modern adaptation.
- Modern measurements and oven temperatures are given to make these historic recipes easy to prepare in a modern kitchen.
- A measurement conversion chart is included to make it easy to convert other older recipes you might have with unusual measurements or instructions.
- This book includes information about sourcing ingredients that are both old-fashioned and healthy and about making substitutions for ingredients you don't have access to.
Table of Contents
Measurement Conversion Guide
- Cinnamon-Sage Sausage Patties
- Herbed Parmesan Omelette
- Spiced Rosewater Pancakes
- Jenny Lind Cake
- Buckwheat Cakes
- Homemade Yeast
- Sourdough Graham Bread
- Buttermilk Biscuits
- Parker House Corn Cake
- Indian Bannock
Soups and Stews
- Chicken Broth
- Spring Soup
- Stewed Beef
- Simple Soup
- Hodge Podge Stew
- Authentic Boston Baked Beans
- Bacon-Fried Potatoes
- Tomato Relish
- Chicken Fricassee
- Ham Apple Pie
- Mrs. Winslow's Meatloaf
- Meat Balls
- Scalloped Fish
- Apple Pandowdy
- Baked Carrot Pudding
- Cranberry Apple Tart
- Basic Pie Pastry
- Chocolate Jumbles
- Fruit Jumbles
- Honey Cakes
Cakes and Confections
- Cathie's Gingerbread
- Basic Icing
- Cider Cake
- Cider Glaze
- Concord Spy Cake
- Harrison Cake
- Old Colony Cake
- Pudding Sauce
- Traditional Boiled Icing
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Here are answers to some frequently asked questions:
Do I need to be an experienced cook to be able to make these recipes?
No, you don't need to be experienced at cooking. This book isn't geared toward complete beginners, and it's not a book about how to cook, so it assumes that you're familiar with the basics of cooking, but these recipes are simple and don't require any advanced cooking techniques.
Do I need any special equipment to make these recipes?
No, you don't need any special equipment at all. All you'll need is just the basic tools like an oven, mixing bowl, mixing spoon, measuring cups, and baking pans.
Will this cookbook work for me if I'm on a special diet (gluten-free, paleo, vegetarian, GAPS, etc.)?
If you're following any special diet or restricting any ingredients or food groups, this might not be the best cookbook for you.
The recipes in this book use a variety of ingredients, including grains, meat, dairy, and eggs (along with fruits and vegetables.) Most of the recipes do not use any nuts, though.
Will these recipes take a lot of time to prepare?
Some of these recipes take more time than others. For most of them, the extra time is usually for things like waiting for bread to rise or letting beans soak overnight, and the amount of active time you spend actually working in the kitchen is fairly minimal.
These recipes do involve cooking from scratch, though, so if you're used to using a lot of mixes and pre-made foods, then these recipes will take more time than you're probably used to spending in the kitchen.