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
the world.
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
Take half a pound of sugar, half a pound of butter, two ounces of flour,
two eggs, but the white of one only, a little beaten mace, and a little
brandy. Mix all together into a paste with your hands; make it into
little cakes, and bake them on tins....
History of Gefilte Fish:
Gefilte fish is a traditional dish that has been enjoyed by Jewish communities for centuries. The word "gefilte" is Yiddish for "stuffed," referring to the traditional preparation method of stuffing ground fish mixture into fish ...
(Gnocchi di latte)
One quart of milk.
Sugar, nine ounces.
Starch in powder, four ounces.
Eight yolks of eggs.
A taste of vanilla.
Mix everything together as you would do for a cream and put on the fire
in a saucepan, continually st...
1/4 cupful of butter
1 cupful of sugar
2/3 cupful of water
2 cupfuls of flour
2 rounding teaspoonfuls of baking powder
Whites of four eggs
Put together the same as Ice Cream Cake, and bake in three layers. When
cold, put togeth...
(Gelato di pistacchi)
Milk, one quart.
Sugar, six ounces.
Pistaches, two ounces.
Skin the pistaches in warm water and grind them very fine with a
tablespoonful of the sugar, then put in a saucepan with the yolks and
the sugar, mixing ev...
Sauce For Canvas-back Duck
The canvas-back duck is a prized game bird known for its tender and flavorful meat. Since the 19th century, canvas-back duck has been a popular and sought-after dish in North America, particularly in the Chesapeake Bay area. To...
1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5
eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the
oven.
...
One quart of water, one-fourth cup of rice, piece of butter, yolk of
egg, chopped parsley, little nutmeg. Stir the yolk of the egg, add
parsley and nutmeg; pour over the soup and serve.
* * *
...
Coffee cake is a delightful treat that has been enjoyed by many for generations. It is a moist and flavorful cake that pairs perfectly with a good cup of coffee. The recipe we will be sharing with you today comes from the kitchen of Mrs. Beckie Smith and ...
Bake two large beets, take off the hard outside, and the inner part will
be surprisingly sweet. Slice and pour over a sauce made with two
tablespoonfuls of butter, juice of half a lemon, a half teaspoonful of
salt and a dash of pepper.
...
Rhubarb Pie Recipe:
History and Fun Facts:
Rhubarb pie is a classic dessert that has been enjoyed for generations. Rhubarb itself has a long history and has been used in cooking for centuries. Originally cultivated in China, rhubarb made its way to Euro...
Divide the leg from the loin of a hind quarter of lamb; slit the skin
off the leg, and cut out the flesh of one side of it, and chop this
flesh very small; add an equal quantity of shred beef suet and some
sweet-herbs shred small; season with nutmeg...
One pound of the finest flour, one ounce of powdered sugar, five ounces
of butter, three table-spoonfuls of fresh yest.
...
History of Milk Punch:
Milk Punch is a classic cocktail with a fascinating history that dates back several centuries. It is believed to have originated in India and later spread to the West through trade routes. The drink was traditionally made with a co...
Beefsteak with peas is a classic and hearty dish that has been enjoyed for centuries. The combination of a juicy sirloin steak with tender peas creates a delicious and satisfying meal. This recipe is not only easy to prepare but also packed with flavor. S...
Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
Cut up 1/2 a boiled lobster and mix with the cream. Put into cases.
Garnish with parsley and some of the lobster coral.
...
Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs,
butter, flour.
Cook three or four sheep's tongues in good stock, and add some slices of
bacon, bits of beef, two onions, a bunch of herbs, and a pinch of spice.
Let them get c...
Kidney fritters are a delicious and easy-to-make dish that have been enjoyed for many years. The history of this recipe dates back to the early 19th century, where it was a popular choice for a quick and affordable meal. Kidneys were readily available and...
Cut cold-roasted or boiled beef into thin slices. Put into your saucepan
two tablespoonfuls of butter, two tablespoonfuls of catsup and two
tablespoonfuls of sherry; stir until hot; drop the slices of beef into
this, cover the saucepan, shake occasionally...
1 pint soaked haricots.
1 quart water.
2 carrots.
2 turnips.
2 onions.
1 teaspoon salt.
2 ounces butter.
1 tablespoon flour.
Boil the haricot beans until tender, adding salt a short time
previously. Strain and spread the bean...
Boil two good, fat old chickens until all that is good of them is
extracted for the broth. For the noodles, take two eggs, a pinch of
salt, three tablespoons sweet milk, flour enough to make a stiff
dough. Roll out in two very thin sheets; let dry u...
Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of
mustard, butter size of an egg. Cook like custard.
...
Recipe: Fruit Filling
History of the Recipe:
Fruit filling is a versatile and delicious component that is used in various desserts, such as pies, tarts, cakes, and pastries. The use of fruit fillings can be traced back to ancient times when people began...
From MRS. M. R. LEE, of Mississippi, Lady Manager.
Wash, scrape, and slice about half an inch thick; have a skillet
prepared with half pint hot water and a tablespoon butter; add the
parsnips, season with salt and pepper, cover closely and stew until
the ...
Sweet sauces have been an integral part of culinary traditions for centuries. Historically, the art of making sauces for puddings involved the simple process of adding sugar to melted butter or thin egg sauce. Over time, this technique has evolved to incl...