Embark on a culinary adventure like no other as you dive into our treasure trove of homemade recipes.
Our culinary haven is a melting pot of flavors, offering you a delightful array of dishes from around
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Delve into the aromatic wonders of Oriental cooking, where intricate spices and bold flavors come
together to create memorable meals.
Experience the sun-kissed Mediterranean, where fresh ingredients and wholesome cooking traditions
yield dishes that are as healthy as they are delicious.
But that's not all. If you're health-conscious and on the lookout for low-fat dessert recipes that
satisfy your sweet tooth without the guilt, we've got you covered. Our collection of desserts will
prove that you can enjoy a delectable treat without compromising on your dietary goals. And for those
busy days when you need a quick and easy dinner solution, our quick dinner recipes are here to save
the day.
Our recipe section is your compass for navigating this culinary world. It's a place where food
enthusiasts and home cooks gather to celebrate the art of homemade goodness. Whether you're a
seasoned chef or just starting your culinary journey, our recipes cater to all skill levels. Join us
on this delightful voyage of flavors, where you'll discover the joy of creating homemade meals that
are not only delicious but also filled with love and creativity. Start exploring, and let your taste
buds be your guide.
Recipes
1 tablespoon oatmeal
1 tablespoon cold water
Speck salt
1 quart boiling water
Mix oatmeal and cold water, add salt and stir into the boiling water.
Boil three hours; replenish the water as it boils away. S...
Scald the hair off; trim and pare it, and make it look as neat as
possible. Take out the bones, and have ready palates boiled tender,
hard-boiled yolks of eggs, oysters just scalded, and very good
forcemeat: stuff all this into the head, and sew it ...
Take half a pint of good beef broth, three table-spoonfuls of cream, one
onion sliced fine, a middling sized stick of horseradish scraped, seven
or eight peppercorns, three or four cloves, two anchovies; boil well in
a piece of butter as big as a wa...
Boil 1 bunch of asparagus, when cooked lay one layer of the tender part
in a baking dish, sprinkle over grated cheese, then another layer of
asparagus, so on until the dish is full. Pour over this 2 tablespoonfuls
of melted butter, a little onion ju...
Boil your pullets. Put a quart of oysters over the fire till they are
set; strain them through a sieve, saving the liquor, and put into it two
or three blades of mace, with a little thyme, an onion, parsley, and two
anchovies. Boil and strain all th...
Melt a small lump of butter in a shallow baking dish and break into it
carefully six eggs, pour over them a third of a cup of boiling cream,
place in a very quick oven long enough to set the whites of eggs and
serve at once in the dish in which they...
Pick over a fine cauliflower, and plunge it for a moment in boiling
water. Look over it well again and remove any grit or insects. Put it
head downwards in a pan when you have already placed a good slice of fat
bacon at the bottom and sides. In the holes ...
Put a piece of bread, parsley, and sage, cut small, into the belly with
a little salt; sew up the belly; spit the pig, and roast it; cut off the
ears and the under-jaws, which you will lay round; making a sauce with
the brains, thick butter and grav...
This will be found useful when cream is not to be had. Put the thin peel
of two lemons into half-a-pint of boiling water, and when it has stood a
little, dissolve half-a-pound of loaf sugar in it. When nearly cold, add
three eggs, the yolks and whit...
Butter very thickly a pint pudding-basin, and cover it neatly with
stoned muscatel raisins, the outer side of them being kept to the basin.
Lightly fill up the basin with alternate layers of sponge-cake and
ratafias, and when ready to steam the pudd...
Grate a penny white loaf, and put to it a quarter of a pound of
currants, nicely picked and washed, a quarter of a pound of beef suet,
minced small, some nutmeg, salt, and as much cream and eggs as will make
it almost as stiff as paste. Then make it...
1/4 cup sugar
1 egg
2 cups flour
2 tablespoons melted butter
1 cup milk
3 teaspoons baking powder
A good breakfast toast is made by dipping the slices of bread in a pint
of milk to wh...
Strawberry Mousse Recipe:
History and Fun Facts:
Strawberry mousse is a delightful and refreshing dessert that has been enjoyed for centuries. The origin of mousse can be traced back to France, where it was traditionally made by whipping egg whites and a...
A quart of milk with eight eggs beat together; when it is come to a
curd, put it into a sieve, and strain the whey out. Beat a quarter of a
pound of butter with the curd in a mortar, with three eggs and three
spoonfuls of sugar; pound it together ve...
Bread crumbs have been an essential ingredient in cooking for centuries. They add crunch, texture, and flavor to a variety of dishes. Historically, bread crumbs were used as a thrifty solution to avoid food waste, transforming stale bread into a versatile...
One pint of uncooked green corn either grated or cut from the cob, 2
tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls
of melted butter, 1 teaspoonful of salt and 1/4 of a teaspoonful of
pepper. Bake in a moderate oven until fi...
Put a large spoonful of unground rice into six gills of boiling water,
with a stick of cinnamon or mace. Strain it when boiled soft, and add
half a pint of new milk--put in a tea-spoonful of salt, and boil it a
few minutes longer. If you wish to mak...
One pint milk, four tablespoonfuls sugar, one teaspoonful vanilla, salt,
two tablespoonfuls cornstarch, one tablespoonful cocoa, cinnamon.
Thoroughly blend together the dry cornstarch and cocoa, then dissolve
with a little cold milk and reduce to a ...
Hurry Ups (Oatmeal) Recipe
History and Fun Facts:
Hurry Ups, also known as oatmeal cookies, have a long history dating back to the early 1800s. These cookies were popularized as a quick and easy snack that could be made with simple ingredients. They gain...
History of Brown Sauce:
Brown sauce, also known as sauce espagnole, is a classic French sauce that has a rich history and is widely used in various culinary traditions around the world. It is believed to have originated in the 17th century and has since ...
Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver,
mushrooms.
Fry as many lamb cutlets as you require very sharply in butter, drain
off the butter and replace it with some very good stock or gravy. Make
a ragout of cocks' combs...
Hickory nut cake is a classic dessert that has been enjoyed for generations. Its origins can be traced back to the United States, where hickory trees are abundant. The rich, nutty flavor of hickory nut meats adds a delightful twist to this moist and delic...
Cappone Con Riso (Capon With Rice) Recipe
Introduction:
Cappone Con Riso, or Capon With Rice, is a classic Italian dish that combines tender capon with a flavorful rice stuffing and a rich sauce. This recipe dates back many years and has become a popular...
For two quarts of soup half a pint of yellow lentils,
(cost five cents,) washed, and put to boil in three pints of cold water,
with one cents' worth of soup greens, and boiled gently until the
lentils are soft enough to break between the fingers; ev...
Recipe: Aunt Sarah's "Schnitz and Knopf"
History of the Recipe:
"Schnitz and Knopf" is an old-fashioned Pennsylvania German favorite that has been passed down through generations. Originating from the rural regions of Pennsylvania, this recipe combines ...