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busy days when you need a quick and easy dinner solution, our quick dinner recipes are here to save
the day.
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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
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Recipes
To five pints of skim or buttermilk, add a couple of onions chopped
fine, and set them to boil on the fire; meanwhile, mix six
table-spoonfuls of oatmeal with a pint of milk or water very smoothly,
pour it into the boiling milk and onions, and stir ...
Ingredients, one pound of flour, half a pint of treacle, two ounces of
butter, half an ounce of ground ginger, a pinch of allspice, a
tea-spoonful of carbonate of soda, and a pinch of salt. Mix all the
above ingredients into a firm, well-kneaded sti...
Take six gallons of water to twelve pounds of lump-sugar; put four
whites of eggs, well beaten, into the sugar and water cold; boil it
three quarters of an hour, skim while boiling, and when cold put to it
six spoonfuls of yest, and six ounces of sy...
Good puddings are nutritious and wholesome, and an excellent variety can
be made at a comparatively small expense. Pies, as they are usually
made, with greasy and indigestible pastry, are positively unhealthy; if
they are made with a plain bottom cr...
This happy hour elapsed and gone,
The time of drinking tea comes on.
The kettle filled, the water boiled,
The cream provided, the _biscuits_ piled.
And lamp prepared; I straight engage
The Lilliputian equipage
Of dishe...
Season one-fourth cup hot stewed and strained tomato with salt, and
add one-third teaspoon granulated gelatin soaked in a teaspoon cold
water. Turn into an individual mould, chill, turn from mould, arrange
on lettuce leaves, and garnish with mayonna...
Roll a lump of butter in flour, put it in a pan on the fire, and as it
melts add pepper and salt. Stir it, and as it thickens add a little milk;
let it simmer and keep on stirring it. You will never get a good white
sauce unless you season it well and let...
Scalloped Noodles And Prunes Recipe
History:
The recipe for Scalloped Noodles And Prunes can be traced back to European cuisine, specifically Eastern European Jewish cuisine. This dish is a delicious combination of tender, homemade noodles and sweet, ste...
Either Morella or Carnations, stone the Cherries: To Morella
Cherries, take the Jelly of white Currants, drawn with a little
Water; and run thro a Jelly-bag a Pint and a half of the Jelly, and
three Pounds of fine Sugar; set it on a quick Fire; when...
Butter some zepherettes and sprinkle thickly with grated Parmesan
cheese, bake in a quick oven, or toast on a gridiron; serve hot.
...
Take three large carrots, wash and scrape and cut them into slices, put
them in a saucepan with half an onion, a stick of celery, and a bay
leaf, more than cover with boiling water and cook until tender. Remove
from the fire, take out the bay leaf a...
Knuckle of Veal
4 lbs. Honey Comb tripe
1 Potato
1 Red Pepper
1 onion
A little summer savory
Sweet Basil
Soak tripe over night in salt water. Boil meat and tripe four to six...
Mix one pound and a half of salt, one pound and a half of coarse sugar,
and one ounce of saltpetre, in one quart of water; set it on the fire,
and keep stirring the liquor till it boils. Skim it. When boiled about
five minutes take it off, and pour ...
The history of "Bucks County" Baked Beans:
Baked beans have been a staple in American cuisine for centuries, and various regions have their own unique takes on the dish. One such variation is the "Bucks County" Baked Beans. Bucks County, located in southe...
Cheese Balls Recipe
History:
Cheese balls have been a beloved appetizer for many years, dating back to the 1950s. They were a popular choice at cocktail parties and social gatherings, and continue to be a crowd-pleasing dish today. The recipe has evolved...
Chop cold cooked chicken or turkey very fine; to each pint allow a half
can of mushrooms chopped fine. Put one tablespoonful of butter and two of
flour into a saucepan, mix, and add a half pint of chicken stock. When
smooth and thick take from the fire, a...
Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles, herbs,
spice, gravy.
Cut up a fowl and cook it in a fricassee of butter, bacon, ham, herbs,
mushrooms, truffles, spice, and good gravy or stock. Serve in its own
gravy.
...
String or Green Snap Beans Recipe
History:
String beans, also known as green snap beans, are a popular vegetable that has been enjoyed for centuries. The cultivation of beans dates back to ancient times, with evidence of their consumption found in arch...
Slice 3 sweet oranges, after removing the skin and pith, make a dressing
with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and
a pinch of salt. Serve on lettuce leaves.
...
History:
Crumb dressing, also known as breadcrumb stuffing or simply stuffing, has been a staple in many cuisines for centuries. The concept of using bread crumbs as a base for stuffing can be traced back to ancient civilizations such as the Egyptians, R...
Twelve pounds of ribs of beef boned, four ounces of bay salt, three
ounces of saltpetre; beat them fine, and mix with half a pound of coarse
sugar, two pounds of common salt, and a handful of juniper berries
bruised. Rub the beef well with this mixt...
White fish, weak fish, blue fish and similar kinds I like best when
large enough to have the bones first removed and the fish then spread,
skin down, on a wire broiler, or an oak plank. Spread with a little
butter and seasoned with pepper and salt, ...
String thoroughly, cut in half, then in half lengthwise, throw into
boiling water and let them come to a boil. Remove from the fire, drain,
cover with cold water and let them stand in this until it is time to
cook them, then drain again, cover with ...
No. 60 Sogliole In Zimino (Sole)
History:
Sogliole In Zimino, or sole in zimino, is a traditional Italian dish that originated in the coastal regions of Italy. Zimino is a term used to describe a stew-like preparation made with various greens, and it is ...
One quart chopped beets, one quart chopped cabbage, one cup ground
horseradish, one cup brown sugar, salt and pepper to taste. Pour over
enough vinegar to moisten well about three cups. Heat and seal.
...