Turnips, pears, cabbage & pork. Familiar foods both today and 200 years ago. Let’s cook from real 1820s recipe books and see how they would have interpreted these ingredients.
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Justine’s Cat Taxi at your service for all of your feline transportion needs! You can find images of the original recipes (or reciepts as they used to be called) at the end of the video. If you have any questions please drop them below and I will try my best. Probably the most commonly asked question that I get is, “how would they have had lemons in Missouri?! Lemons don’t grow in Missouri, especially in winter.” To that question I wish to present one back to you. Do lemons grow in Missouri even in 2024? If not, then how are you able to buy them at the store, even during winter? It is the same now as it was back then. Lemons, which ship exceptionally well and can last for months when storred properly, are grown in warm climates such as Florida and are then are shipped up to wherever they need to go. You would then purchase it from market. In our modern age citrus fruits are often picked 6 months before they even make their way to a grocery store. Also, while it may be cold up here, down where such fruits are grown it is not so cold and it is still possible for produce to be grown throughout the winter season. Many of the cookbooks that I source these recipes from are published in Boston or London, places of whom are even farther from tropical climates than Missouri. In fact, the cookbook that this pear tart is sourced from was published in London in 1822 and was intended to be purchased by those of the “middling class” (which is the time’s equvilant to the middle class that we have today). It is titled, “The Frugal Housewife” and mentions the word lemon 54 times throughout its pages.
Mashed Trunips (The Frugal Housewife, 1822)
2 Turnips, peeled
2 tablespoons of Butter
Salt to taste
Peel and remove the heads off of your turnips. In a pot cover them with water and boil till soft, or around half an hour. They are done once a fork easily passes through them. Mash well with salt and butter.
Pear Tart (The Frugal Housewife, 1822)
3-4 medium sized pears, cored & sliced
1 lemon
2 tablespoons of sugar
A top & bottom pie paste
Gently simmer your cored and sliced pears in water with the zest of 1 lemon until tender, or about 10 minutes. Remove the pears from the water but be sure to keep the water that they were boiled in. Lay a paste at the bottom of a tart pan. Sprinkle over it 1 tablespoon of sugar. Now lay in your pears. Over the pears squeeze in the juice from half of a lemon and sprinkle over it 1 additional tablespoon of sugar. Lay a top crust over it and crimp the edges. Bake in a 350 degree oven for 30-40 minutes.
To Stew Red Cabbage & Sausages (American Domestic Cookery, 1823)
1 head of red cabbage, cored & sliced into ribbons
1 tablespoon of butter
2 tablespoons of vinegar
Salt & pepper to taste
Sausages. The quanitity of your choice
In a skillet over medium heat melt some butter then fry up your sausages in it till done. Remove the sausages from the skillet, reserving the drippings. In the same skillet, again over medium heat, add your cabbage and cook till soft. Once soft add salt, pepper & vinegar. Cook for an additional minute only then serve.
omg the pear pie was in 1822 and it’s ready in 1823?
Your cat is BARYNIA like we call it Russian. Love her. We’re servants to our pets, aren’t we? 😁
Love all root veggies, especially sweet potatoes!
I also love everything you both wear.😊
Love this meal. My family loves everything you cooked… Looks wonderful❤
9:01 The way you’re handling that 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
I do not like vegges but I think I would try this, thanks so much for all your hard work.