#cookinghistory

[pittrarebooks]

This time of year, Special Collections usually posts fun and interesting recipes from our early 20th century cookbooks. While browsing though, we came across an undated catalog (probably from the 1900′s) from Demmler & Schenck, a Pittsburgh company that manufactured appliances and cookware to hotels, restaurants, and other various institutions.  It certainly demonstrates how laborious meal preparation was during the early 20th century!

[strawberrypillsbury]

This fourth of July I said fuck it, here's a cherry pie I made in a cast iron pan. Here's to all the women these past 250 years who have resorted to baking to relieve the stress of the problems the men in charge have caused

[aicollider]

Tune in and join us for the next exciting episode of tonight's show!

Iron Cooks of History Opening scene: The audience is shown a glimpse of a world where historical figures like Cleopatra, Julius Caesar, Marie-Antoinette, and Leonardo da Vinci are alive in the present day and living in modern times. They are dressed in modern clothing but are still retaining their peculiar personalities and quirks. We see Cleopatra steaming up the kitchen as she moves from one…

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[alicianyblade]

An 18th century recipe for German pot roast. Okay, so cooking it in a crock pot isn't exactly historically accurate, but the original recipe called for baking it in a Dutch oven and, since I don't have one, I adapted it for my crock pot instead. It turned out absolutely delicious. German Pot Roast For the Roast: 1 package thick-cut bacon 1 2 lb. chuck roast Salt and pepper, to taste A handful or two of baby carrots 1 large turnip, peeled and diced 3 parsnips, peeled and diced 1 onion, whole 1 cup sherry For the Sour Cream Sauce: A few spoonfuls of sour cream (I used about 1 cup) The juice of 1 lemon A few lemon slices 2 t. sugar For the Gravy: 1 cup (2 sticks) butter 1 cup flour The juice from the pot roast Water, as needed Line the bottom of a crock pot with the bacon. Place the roast on top of it. Add salt and pepper, to taste. Add the carrots, turnip, parsnips, and onion. Pour the sherry over everything. Cover and cook on Low for 8 hours or on High for 4-5, until the meat and vegetables are tender. Once cooked, discard the onion. To make the sour cream sauce, add all the ingredients to a saucepan, place it over low heat, and bring it to a simmer. To make the gravy, make a roux with the flour and butter in a large skillet over medium-high heat, then add the juice from the roast and stir until it becomes gravy. Serve the roast and vegetables with both sauces. Thanks to Townsends for the awesome recipe! Recipe source: https://www.youtube.com/watch?v=oAVdpC7hiDU #FeedingCreatively #Townsends #CookingHistory #18thCenturyGermanPotRoast #CrockPotRecipes https://www.instagram.com/p/BszgE4Cn6tK/?utm_source=ig_tumblr_share&igshid=13vdw8ifz636l

[carloscauce]

Recuerdos de cocina #Cookinghistory #Stewofgrandmother #lascazuelasdelaabuela (en Tianguis de Los Muros)